School days citrus pudding

• butter↗50g g

  softened, plus extra for greasing

• caster sugar↗200g g
• zest 2 lemons or 2 limes or 1 grapefruit
• lemon ml

  lime or grapefruit juice, or a mixture

• large eggs↗3

  separated

• plain flour↗50g g
• milk↗250ml ml
• icing sugar↗

  for dusting (optional)

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed – it may look a little curdled. Scrape into a bowl. Boil the kettle.

2. 2

   In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.