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First take a large bowl and in it whisk the butter and sugar together until pale in colour – it won’t go light and fluffy, but don’t worry, it’s because there is more sugar than butter.
After that beat the egg yolks and whisk them into the mixture a little at a time.
Next sift the flour and lightly fold it into the mixture, alternating it with the combined citrus juices, zests and lastly the milk.
Now in a clean bowl and using a washed and dried spanking-clean whisk, whisk the egg whites to the soft-peak stage and lightly fold those into the mixture.
Don’t worry that it might look a little curdled at this stage – it’s supposed to.
Now pour the mixture into the prepared dish and bake it on the middle shelf of the pre-heated oven for 50 minutes, by which time the top should be a nice golden brown colour.
Although this pudding is served hot, it is just as nice cold.