If your hens are laying enthusiastically or you have a tree laden with rapidly ripening fruit, then you need to find uses for your produce, and without delay. Why lose any of that alluring freshness? Existing recipes will often have to be adapted to use the specific combination of ingredients you have at hand.
Faced with abundant limes on my Tahitian lime tree and more eggs from Nightmare, Scarecrow, Lola and Ninja than I know what to do with, I adapted a traditional Aussie favourite to use limes instead of lemons.
- 60 g butter, softened
- ¾ cup sugar
- 3 eggs, separated
- 1 teaspoon grated lime rind
- ⅓ cup self-raising flour, sifted
- ⅓ cup (80 ml) lime juice (2-3 limes, depending on size)*
- ⅔ cup (160 ml) milk*
- Preheat oven to moderate 180 degrees celsius (160 degrees celsius fan-forced)
- Grease a casserole dish (minimum 1 litre capacity).
- Beat the butter, sugar, egg yolks and lime rind in a large bowl until the mixture is light and creamy.
- Gently stir in the sifted flour with a wooden spoon until just combined
- Slowly stir in the lime juice and milk, a little at a time. If you pour all the liquid in at once it may not combine well. It is okay if the milk begins to curdle when it contacts the lime juice -- it won't affect the final pudding.
- In a separate, clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gently fold the egg whites into the lime mixture, half at a time. The whites will amalgamate better with the rest of the mixture if you add them in two batches.
- Pour mixture into prepared casserole dish, then place the dish in a deep baking tray. Fill the tray with boiling water to come a third of the way up the side of the casserole dish.
- Bake for 45-50 minutes or until golden brown and firm to the touch.
I have made this pudding successfully with both limes and lemons. When I tried it with oranges the result was too sweet and lacked the desired acidity. It may be worth experimenting with other citrus fruits to find a version you like.