Lemon & Lime Pudding

This is another dish which, I think, is lovely during the springtime. The texture is delicate and light, the flavours are pure and intense, making it absolutely beautiful to eat.
It is actually a soufflé but don’t let that put you off from making it. Its not supposed to be a big, puffy number. The recipe contains baking powder, and is baked in a wide dish, rather than the traditional ramekin, making it pretty much foolproof. Made this way the texture remains like chiffon- airy and fragile.
The amount of sugar you use will depend on how acidic your lemons and limes are. I use homemade vanilla sugar, because I have a huge jar of it. It’s fine to use caster sugar too, if that’s what you’ve have available.

Components
10g flour
10g cultured, unsalted butter
125ml milk
50- 100g real vanilla sugar
2 free range eggs, separated
5g baking powder
Enough lemons and limes to make 125ml juice
½ tsp each finely chopped lemon and lime zest

Process
Preheat the oven to 180c. Butter a baking dish. Mine is 26cm by 18cm.
Make a roux with the butter and flour, but do not allow it to brown.
Add the milk and 50g sugar. Cook, stirring all the time it until it has thickened.
Remove it from the heat and allow it to cool a little.
Beat in the egg yolks and baking powder, followed by the citrus juices and zests. Taste the mixture, and add more sugar if you think it needs it (the lemons and limes I used were quiet acidic, I needed close to 100g sugar all up).
Beat the whites until they are white and fluffy.
Fold the egg whites into the lemon/lime mixture.
Pour into the baking dish and bake for 20 minutes, or until just set and lightly golden on top.
Dust with icing sugar and serve with unsweetened cream.
Makes 2 generous serves.