I LOVE a baked pudding, but they always seem a bit too heavy for summer. So, after a bit of looking and trying, I discovered this little gem.

Preheat the oven to 180°C.

Grease a 1.2 l dish.

Cream butter and sugars together until fluffy.

Add eggs one at a time, mixing well after each addition.

Add zest and mix well.

Sift cornflour, baking powder and salt together and fold into egg mixture.

Fold in nuts and buttermilk.

Spoon into prepared dish.

Stir citrus juice, water and brown sugar together.

Spoon over pudding and bake for 45-50 minutes, until set.

Serve with yoghurt.