1½ cups Chelsea Raw Caster Sugar
90g butter, softened
Finely grated rind and juice of 1 lime
Finely grated rind and juice of 2 lemons
3 eggs, separated
¾ cup self-raising flour, sifted
3 cups milk
2 Tbsp Chelsea Raw Caster Sugar, extra, for topping
Ice-cream or cream for serving

1.  Preheat oven to 180°C conventional or 160°C fan forced. Grease a 7-cup ovenproof dish.

2.  Beat Chelsea Raw Caster Sugar, butter, and citrus rinds only, with an electric mixer for 5 minutes or until combined.
Add egg yolks, gradually beating well after each addition.
Add a little flour and milk alternately, beating to form a smooth batter. It may appear too much milk, but this helps to form the lemony sauce.
Fold in lime and lemon juice with a spatula.

3.  In a separate bowl, whisk egg whites with a pinch of salt until stiff peaks form, fold one third of the egg whites through batter to lighten, add remaining egg whites and fold in until just combined.

4.  Pour mixture into prepared dish, place in a deep roasting pan and pour in enough hot water to come halfway up sides of dish. Sprinkle with extra Chelsea Raw Caster Sugar.
Bake for 40 - 45 minutes or until puffed and golden.
Enjoy with cream or ice-cream.

To make single serve portions, grease 6 x 1 cup ramekins, pour mixture into ramekins at step 4, place into large roasting pan with hot water half-way up sides of ramekins and bake for 25-30 minutes.

This classic favourite is perfected by serving with a scoop of vanilla ice cream.