Cream butter, castor sugar and lime zest together in a food processor until pale in colour, scraping the sides of the bowl as necessary. Add egg yolks and continue to beat for a further minute until well combined.

While the processor is still running, add the milk and flour alternatively until the mixture is smooth.

Blend in the lime juice and Cointreau then transfer mixture to a large bowl.

Meanwhile, whisk the egg whites to firm peaks and then gently fold into the batter.

Pour mixture into a 2.25 litre (5 cup) capacity pudding dish or alternatively, pour into 6 individual (250ml) pudding dishes and bake in a preheated oven of 180C in a bain-marie for approximately 40 minutes.

Lightly dust tops with icing sugar and serve immediately, hot from the oven with pouring cream.

Food 4 Life: Tuesday, 24th April 2007

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