Ingredients

• 200g butter
• 1 cup caster sugar
• 1 tablespoon lime zest
• 3 eggs, separated
• ¼ cup milk
• ¼ cup lime juice
• 250g ricotta
• 1 cup self-raising flour

• 1 cup sugar
• ¾ cup water
• ½ cup lime juice
• 1 tablespoon lime zest
• 2 limes, thinly sliced
• Clotted cream, to serve

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Method

Preparation: 40 minutes

Cooking: 45 minutes

1. Preheat the oven to 170°C. Grease and flour 6 x 1-cup capacity/10cm fluted tins. 


2. Place butter and sugar in a bowl and using electric beaters beat until thick and pale. Mix in lime zest. Place egg yolks, milk and lime juice in a bowl, whisk to combine. Pour into the creamed butter, add ricotta and mix in, fold flour into the mixture to combine.


3. Pour egg whites into a clean, dry bowl and using an electric hand beater, whisk to stiff peaks. Fold into the cake mixture. Pour mixture evenly into prepared tins. Bake for 35-40 minutes.


4. For syrup, place sugar, water, lime juice, zest and slices in a small saucepan, place over a medium heat until the sugar has dissolved; bring to the boil uncovered for 2 minutes or until a thick syrup consistency.


5. Pour half the hot syrup over the hot puddings straight from the oven then sit for 5 minutes before removing from tray, reserve remaining syrup.


6. Serve the puddings with clotted cream and extra lime syrup.