Ingredients

Method

• 200 g butter, cubed
• 150 g sugar
• 4 free-range eggs
• 5 ml lime zest
• 200 g self-raising flour
For the citrusy curd:
• 4 free-range eggs
• 2 free-range egg yolks
• 165 g caster sugar
• 10 ml orange zest
• 125 g butter, chilled and cubed
• 815 ml orange juice
• 1 lemon, zested and juiced

Method

Ingredients

Preheat the oven to 180°C. In a large mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs and lime zest and combine.

Using a wooden spoon, gently fold in the flour making sure no lumps are present.

Grease 6 teacups with cooking spray or butter. Spoon the pudding batter into the cups and place on a baking tray, then bake for 15 minutes, or until the puddings have risen and browned slightly.

To make the citrusy curd, mix all the ingredients in a mixing bowl.

Transfer to a saucepan and stir using a wooden spoon.

When the curd is thick enough to coat the back of the spoon, remove it from the heat and serve over the baked puddings.

Cook’s note: Cover the surface of the curd with clingwrap to prevent the curd from forming a “skin”.