Warm Citrus Pudding

Step 1: Preheat oven to 180C (160C fan forced).

Step 2: Brush sides of six 1 cup (150ml) ramekins or a 20cm square baking dish with softened butter and then refrigerate for 5 minutes or until butter is firm.

Step 3: Dust ramekins or baking dish with 2 tablespoon of caster sugar and tap out excess sugar and then place in a 33cm x 22cm baking dish (if using ramekins, line a larger dish with paper towel and arrange ramekins on top to stop them from sliding around)

Step 4: In a large bowl, vigorously whisk 1 cup (220 grams) of caster sugar and the citrus zests until sugar is moist and fragrant and then add egg yolks and whisk for 1 minute or until creamy and pale yellow and then whisk in butter and flour and baking powder until smooth and then slowly whisk in milk, lemon just and lime juice until smooth.

Step 5: In a clean and dry bowl of an electric stand mixer fitted with a whisk attachment (or in a large bowl, using an electric handheld mixer), beat egg whites until foamy and gradually add 1/2 cup (110 grams) of caster sugar, beating on medium-high speed for 4 minutes or until soft peaks form when beaters are lifted from meringue.

Step 6: Using a small whisk, gently fold half of the meringue into batter until loosened and then fold in remaining meringue until just blended.

Step 7: Divide batter equally (about 1 cup per ramekin) among prepared ramekins or baking dish (there may be some leftover batter if using ramekins).

Step 8: Sprinkle top of batter with remaining 1 tablespoon caster sugar.

Step 9: Add enough boiling water to larger baking dish to come halfway up sides of the ramekins or the smaller square baking dish.

Step 10: Carefully transfer dish to oven and bake pudding in ramekins for 25 to 30 minutes or until tops are golden brown and if baking pudding in the 20cm square baking dish, bake for 30 to 35 minutes.

Step 11: Carefully remove the pudding from the water bath.

Step 12: Dust puddings with icing sugar and serve immediately.