Strawberry, lime & elderflower pudding
A lemon surprise pudding with a light soufflé-like sponge atop some citrussy curds – what more could you want? This all-time classic has been given a slightly contemporary makeover with this strawberry, lime and elderflower version. Serves 4
70g unsalted butter, softened, plus extra
for the tin
250g strawberries, hulled and halved 2 limes, zested and juiced (you’ll need
about 50ml juice)
175g caster sugar
50ml elderflower cordial
250ml milk
3 eggs, whites and yolks separated
50g plain flour double cream, to serve
1 Heat the oven to 200C/180C fan/gas 6. Butter the base and halfway up the side of a deep ovenproof pot. Arrange the strawberry halves in the base of the pot, then sit the pot in a large roasting tin. Boil the kettle.
2 Put the lime zest, sugar and butter in a medium bowl, and beat with an electric whisk for 3-4 mins, or until well combined. Combine the lime juice, elderflower cordial and milk in a jug. Don’t worry if it starts to curdle.
3 Add the egg yolks, one at a time, to the butter and sugar mixture, beating well with each addition before adding the next. Mix a third of the flour into the mixture, followed by a third of the milk mixture. When these are incorporated, repeat with the remaining flour and milk mixture until everything is combined and the batter is smooth. Whisk the egg whites in a separate medium bowl using an electric whisk to firm peaks.
4 Gently fold the egg whites into the batter using a large metal spoon until you can no longer see any streaks of egg white. Pour the batter directly over the strawberries in the pot. Pour a kettle of boiling water into the roasting tin around the pot, so that the water comes about 4cm up the side of the pot.
5 Put the tin in the oven and bake for 40 mins until the golden and firm to the touch. Leave to cool for 5 mins, then serve scoops of the pudding with some double cream.