1/2 c sugar, plus additional for dusting
2 eggs, separated
3 tablespoons + 1 teaspoon plain flour
2/3 cup buttermilk (or 2/3 tablespoon lemon juice filled to 2/3 cup fresh milk)
2 1/2 tablespoons caramelised lime juice
grated zest of 2 limes
Caramelise limes by cutting them in half and placing them face down on a bbq or fry pan on low-med heat until they caramelise and soften. Squeeze juice as normal.
Preheat oven to 150C. Butter and lightly sugar 6 x 1/2 cup ramekins (or if you want smaller, I used 1/4 cup muffin pan).
Beat egg whites until soft peaks form, then set aside.
Sift sugar with the flour and salt.
Whisk together the buttermilk, lime juice, egg yolk & zest.
Gradually add the flour mixture, then fold in the egg whites.
Divide into prepared ramekins / pan.
Place puddings in a water bath and cover with foil.
(Water bath = place puddings in a larger pan then fill the pan with hot water until it reaches halfway up the puddings)
Bake until puddings rise and are almost firm, about 25mins, then uncover and continue baking until tops are lightly golden and the puddings spring back to the touch, about 15mins more.
Unmould and serve warm.
Makes 6 (or 12 smaller ones using muffin pans)
* adapted from lemonpi; original recipe from Craft of Cooking by Tom Colicchio