1. Preheat oven to 160C. Grease six 180ml capacity ramekins with butter.
2. Place butter and sugar in a bowl and beat until pale and creamy.Whisk in lime zest and juice, egg yolks and milk and fold in flour. Whisk egg whites to soft peaks and carefully fold into first mixture.
3. Spoon into prepared dishes and bake for 15-20 minutes until puffed and golden. Remove from oven, dust with icing sugar and serve immediately because these souffle-like puddings will deflate quickly.
* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.
