Hot Citrus Pudding

First take a large bowl and in it whisk the butter and sugar together until pale in colour – it won’t go light and fluffy, but don’t worry, it’s because there is more sugar than butter.

After that beat the egg yolks and whisk them into the mixture a little at a time. Next sift the flour and lightly fold it into the mixture, alternating it with the combined citrus juices, zests and lastly the milk. Now in a clean bowl and using a washed and dried spanking-clean whisk, whisk the egg whites to the soft-peak stage and lightly fold those into the mixture. Don’t worry that it might look a little curdled at this stage – it’s supposed to.

Now pour the mixture into the prepared dish and bake it on the middle shelf of the pre-heated oven for 50 minutes, by which time the top should be a nice golden brown colour.

Although this pudding is served hot, it is just as nice cold. Mind you, I doubt if there will be any left over.