MAKES 4, PREP + COOK 1 ½ HOURS
Ingredients
- 90g butter, melted
- 1 tsp finely grated lemon rind
- ½ tsp finely grated lime rind
- ¾ cup caster sugar
- 2 eggs, separated
- ⅓ cup self-raising flour
- 2 tbsp lemon juice
- 1 tbsp lime juice
- 1 cup milk
Method
- Grease 4 x ¾ cup deep heatproof dishes (ensure the dishes fit into your slow cooker bowl).
- Combine butter, rinds, sugar and egg yolks in a medium bowl. Whisk in sifted flour, then juices. Gradually whisk in milk — mixture should be smooth and runny.
- Beat egg whites in a small bowl with an electric mixer until soft peaks form, fold into lemon mixture, in two batches. Divide mixture between dishes.
- Place dishes in 4.5 litre slow cooker. Pour enough boiling water into the cooker to come halfway up sides of dishes. Cook, covered, on High, about 1 hour or until firm. Remove dishes from cooker. Stand puddings 10 mins before serving.
