Use lemons or limes to make this super light and squidgy comforting pud. And if you really want to hedge your bets, use both! 
It must be true what they say, you can take the girl out of England but you can’t take England out of the girl. Once winter rolls around, I feel almost compelled to cook two courses at night and love my main courses to be followed by “afters,” and when I say “afters” I mean a freshly cooked pud!

The colder conditions of late have been the perfect excuse to raise my pudding game, not that I ever need an excuse to make a pud and this one is sublime. (See what I did there"!)
As it was, my neighbour was the enabler (ha, I’m a poet and I know it,) because she brought me back some big, fat juicy limes from the family farm. I seriously considered making my Coconut Lime Slice or another one of my faves, the Zucchini, Lime and Pepita Loaf but like I said, it was positively baltic and I wanted something warm and comforting.
I’ve always fancied making a Lemon Delicious but thought the tangy limes would be a most delicious twist and how right I was. The tanginess of the limes really cuts through the sweetness of the sponge.
Just between you and me and the rest of the interwebs, I think I’ve always been a bit fearful of making a “delicious” pudding because it needs to be cooked in a water bath.
I’m pleased to say my fears were totally unfounded because cooking it in a water bath just ...