60 gm butter grated rind and juice of 3 limes 330 gm caster sugar 3 eggs, separated 30 gm sifted self-raising flour 375 ml milk, or, better still, cream
Lightly butter a 6-cup ovenproof dish or four individual dishes or cups.
Cream together the butter, lime rind and sugar until fluffy. Add egg yolks, one at a time, beating well beween additions. Add flour, alternately with the cream, and mix to a smooth bater, Add lime juice and combine.
Whisk egg whites until fluffy. Gently fold into the batter.
Pour or spoon into prepared dish(es) and place the container(s) into a baking dish. Pour boiling water to come half way up the side of the dish(es).
Bake in a preheated 180°C oven until puffed and golden brown and set on top; about 35-40 minutes for the larger pudding, 25-30 minutes for individual serves.