LIME CURD & BROWN SUGAR CRUMBLE

This recipe is based on a Curtis Stone lemon curd crumble that I’ve baked many times. It’s a great dessert when citrus is plentiful. Here I’ve tweaked the orginal version, using limes, adding ginger and a brown sugar-salty crumble. You’ll need about six limes in total. A curd-delicious pudding to feed a crowd. 

 serves 8

90g unsalted butter, melted, plus extra for brushing

330g (1½ cups) castor sugar, plus extra for dusting

finely grated zest of 4 limes (about 3 teaspoons)

4 eggs, separated

75g (½ cup) plain flour

1 teaspoon baking powder

1 teaspoon ground ginger

300ml milk

120ml freshly squeezed lime juice (need 4-5 limes)

crumble:

110g (3/4 cup) plain flour

55g (¼ cup) brown sugar

½ teaspoon baking powder

½ teaspoon ground ginger 

¼ teaspoon sea salt

finely grated rind from 1 lime

50g unsalted butter, frozen  

Pre-heat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Brush a 25-28cm round (or 28 x 20 cm rectangle) oven-proof dish with the extra melted butter then dust with a coating of the extra castor sugar. Have ready a roasting pan for the oven-proof dish to sit comfortably in (this creates a water bath (bain marie) to gently cook the pudding).

To make crumble, combine the flour, sugar, baking powder, ginger, salt and lime zest in a bowl. Coarsely grate the frozen butter over the flour mixture. Using fingertips quickly rub the butter into flour mixture to form small clumps. Spread over the lined baking tray, then bake for about 12 minutes, until golden brown. Set aside.

For the pudding, using an electric mixer and fitted  bowl, beat together 220g of the castor sugar and the lime zest until damp and fragrant. Add the yolks and beat until pale and creamy, about 3-4 minutes. Pour in the melted butter and beat until all incorporated, then sift over the flour, baking powder and ginger and beat again until mixture is smooth. Beat in the milk and lime juice. Set batter aside.

Whisk the egg white until foamy, then with the motor still running, gradually add the remaining 110g of sugar one tablespoonful at a time, making sure each spoonful is incorporated before adding the next and whisk until soft peaks form. Fold half of the egg white mixture into the batter, then fold in the remaining egg white to combine well, being careful not to deflate the mixture. Pour into the prepared dish then place in the roasting pan. Place in oven and carefully pour in enough boiling water to come halfway up the sides of dish. Bake for about 20 minutes, until the top is just set. Scatter the crumble mixture evenly over the top and bake for another 20 minutes, or until the top is golden brown and mixture is just set. It’ll feel slightly firm when pressed. Carefully remove baking dish from the water bath and set aside for 5 minutes.  

Serve warm with cream or ice-cream.