50g lactose free butter, softened, plus extra for greasing

200g caster sugar

zest 2 lemons or 2 limes or 1 grapefruit

100ml lemon, lime or grapefruit juice, or a mixture

3 large egg, separated

50g gluten free self raising flour

250ml lactose free milk

icing sugar, for dusting (optional)


Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with lactose free butter.

Combine the lactose free butter, caster sugar and zest in a food processor and whizz until the mixture is pale.

Add the citrus juice, egg yolks, gluten free flour and lactose free milk, and whizz until well mixed – it may look a little curdled. Scrape into a bowl. Boil the kettle.

In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture.

Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle.

Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Citrus pudding
*We recommend the help  of a registered dietician
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