½ cup milk
1 free-range egg
50g unsalted butter, melted
Finely grated zest and juice of 2 lemons
Finely grated zest and juice of 2 limes
1 cup self-raising flour
¾ cup caster sugar
1 Tbsp cornflour
1 Tbsp custard powder
1½ cups boiling water
Icing sugar mixture, to dust
Fresh raspberries and ice-cream, to serve (optional)
Preheat oven to 180°C fan-forced (200°C conventional). Grease a 1.75L baking dish.
Combine milk, egg, butter and zest in a large bowl. Whisk well.
Add flour and ¼ cup of the sugar, whisking until smooth. Pour into prepared dish.
Mix cornflour, custard powder and remaining sugar in a small bowl. Scatter over mixture in dish.
Combine lemon and lime juice with boiling water in a jug. Carefully pour over pudding mixture.
Bake for 35 minutes, until golden and firm to touch. Cool slightly. Serve warm dusted with icing sugar, and raspberries and ice-cream, if desired.