Recipe Station

Keep in mind that this pudding requires a water bath, so you’ll need a large baking pan with high sides in which to set the pudding dish. You can use a teakettle of hot water or if your tap water runs hot then that will be sufficient. Leftover pudding can be reheated in single servings in the microwave for 20 seconds.

Pudding
1/4 cup (57g) unsalted butter, softened
1 cup (200g) granulated sugar
Zest of 1/2 lemon (about 1/2 teaspoon)
Zest of 1/2 lime (about 1/2 teaspoon)
1/3 cup lemon juice
2 tablespoons lime juice
3 eggs, separated
1/3 cup plus 2 tablespoons all-purpose flour
1 cup (240 ml) whole milk

Glaze and toppings
1/3 cup prepared lemon curd at room temperature
1 tablespoon lime juice
2 tablespoons milk or cream
Handful of fresh raspberries
Lemon and lime zest, optional
Sweetened whipped cream for serving

Preheat the oven to 350°F. Place the butter, sugar and lemon zest in a food processor and pulse until pale and creamy. Add the lemon and lime juice, egg yolks, flour and milk. Process until the mixture is well incorporated. Use a small spatula to scrape any bits of butter stuck the bottom of the bowl and process again briefly.

In the bowl of an electric mixer, beat the egg whites until opaque and firm but not stiff or dry. Pour the butter mixture into the egg whites and fold together until thoroughly incorporated and no streaks of egg whites remain.

Coat a 1.5 or 2 quart dish with cooking spray and pour the pudding into the dish. Place the dish inside a larger baking pan and transfer to the preheated oven. Fill the baking pan halfway with hot water. Bake the pudding for 40-50 minutes, or until the top is well set.

For the glaze, combine the lemon curd, lime juice and milk in a small bowl. Whisk together until consistent. If the mixture is too thick to stir together, heat it in the microwave for 20-30 seconds and stir again. Pour the glaze over the warm baked pudding and smooth it with the back of a spoon. Top with zests, if using, and fresh raspberries.