This lovely light dessert makes the most of reasonably priced limes. I bought 6 for $2.00 last week!
80g unsalted butter
1/2 cup raw caster sugar
2 eggs, separated
1 tsp natural vanilla extract
4 tbs flour
1/2 tsp baking powder
zest from 2 limes
1/4 cup freshly squeezed lime juice
1/2 cup full cream milk
3/4 cup organic coconut milk
Pre heat the oven to 170C
Lightly grease a small baking dish and place it in a larger heavy based dish. Fill the larger dish with water until it comes 1 cm up the side.
Cream the butter and sugar together using an electric mixer. Add the egg yolks and mix until creamy and pale. Add the vanilla, flour, baking powder and lime zest. Beat gently until combined. Add the lime juice and then the milks, stir to combine.
Using a clean bowl and beaters, beat the egg whites to a soft peak. Pour the batter into the egg whites and gently whisk through to combine. Pour into the baking dish and bake for 35-40 minutes until golden and spongy but slightly firm in the centre.
NB If the pudding is getting too brown too quickly cover it loosely with foil.