July 01, 2017
Comfort Food, Desserts, Puddings,
Dairy, Fruit, Kid Pleaser, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Electric Mixer, Stove Top, Vegetarian, Lime, Flour, Butter/Margarine, Kosher Dairy more
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"From our Saturday newspaper The Weekend West. Times are estimated and depending on if you do individual pudding or a large one cooking time will vary between 20 minutes and 1.5 hours."
Butter either a six cup bowl or eight small ramekins really well.
Cream the butter, sugar and lime zest until light and fluffy and then add the eggs, on at a time, beating well between each addition and then add the flour and enough milk to make a soft dough.
Turn this into the bowl or ramekins and cover them with baking paper and elastic band and place into a pot of simmering water that comes at least halfway up the side of the bowl(s).
Simmer the large one for an hour and a half and the small ones for about 20 minutes (keep an eye on water level to make sure it does not go dry).
Turn them out onto serving plate/s.
Meanwhile bring the lime zest, juice and sugar to the boil and when syrupy spoon this over the pudding(s) and serve.
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