Lemon and Lime Layer Pudding

For those who love a citrus tang


  • 3 medium sized eggs, separated, and the whites stiffly beaten
  • 75g caster sugar
  • 15ml (1 tablespoon) self raising flour
  • 200ml St Helen’s Farm goats’ milk
  • Finely grated rind and juice of 1 lemon and 1 lime


Serves 4

Preparation time: 10 minutes

Cooking time: 40-45 minutes plus 10 minutes cooling

Pre-heat the oven to 180° C / Gas Mark 4

Mix together egg yolks, sugar and flour. Blend in milk, lemon and lime rind and juice. Gently fold in egg whites.

Pour into a greased 1 litre ovenproof dish placed in a roasting tin.

Add sufficient hot water to the tin to come halfway up the sides of dish.

Bake for 40-45 minutes, until just firm to the touch and golden brown.

Take dish from tin and cool for 10 minutes before serving warm. Leave longer to serve cold. Sprinkle with icing sugar and a drizzle of St Helen's Farm double goats' cream, natural yogurt or low fat yogurt.

Lemon and Lime Layer Pudding!