Description
A light, citrusy, and slightly boozy dessert inspired by the classic gin and tonic.
Ingredients
Scale
- 355 g (1 2/3 cups) caster sugar
- 150 g (1 cup) self-raising flour
- 375 ml (1 1/2 cups) milk
- 150 g butter, melted and cooled
- 2 tsp finely grated lemon rind
- 1 tsp finely grated lime rind
- 60 ml (1/4 cup) lemon juice
- 1 tbsp lime juice
- 4 eggs, separated
- 2 tbsp gin
- Whipped cream, to serve
- 140 g (2/3 cup) caster sugar
- 125 ml (1/2 cup) tonic water
- 60 ml (1/4 cup) gin
- 1 small lemon, thinly sliced
- 1 small lime, thinly sliced
Instructions
- Preheat oven to 170°C (150°C fan-forced).
- In a large bowl, whisk together caster sugar and self-raising flour. Add milk, melted butter, citrus rind, lemon and lime juice, egg yolks, and gin. Whisk until smooth.
- In a separate bowl, beat egg whites with an electric mixer until just-firm peaks form. Gently fold into the batter in three batches, keeping the mixture light and airy.
- Pour mixture into a 7 cm-deep, 18 x 29 cm baking dish. Place inside a larger roasting pan and pour boiling water halfway up the sides of the dish.
- Bake for 50–60 minutes, or until the top is golden and just set.
- Meanwhile, make the syrup: In a medium frying pan, combine caster sugar, tonic water, and gin over medium heat, stirring until sugar dissolves. Increase heat and bring to a boil, cooking for 5 minutes. Add lemon and lime slices and boil for another 5 minutes, or until syrup thickens slightly. Remove from heat and let cool for 10 minutes.
- To serve, top warm pudding with whipped cream, arrange lemon and lime slices on top, and drizzle with half the syrup. Serve remaining syrup on the side.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 150 mg