• 160g flour
• 4 eggs
• 160g sugar
• 15ml corn syrup
• 15ml mirin
• 15g honey
• 40ml milk
• 1 tbsp yuzu peel
• butter for greasing





• 160g flour
• 4 eggs
• 160g sugar
• 15ml corn syrup
• 15ml mirin
• 15g honey
• 40ml milk
• 1 tbsp yuzu peel
• butter for greasing
Lightly grease a pot with butter and line it with baking parchment.
In a separate pan, gently warm the corn syrup, honey and mirin. Put to one side and soak the yuzu peel in the mixture to soften it, if using dried peel.
In a separate bowl, cream together the eggs and sugar. Sift the flour, then stir into the sugar mixture. Finally, stir in the milk and pour into a bowl. If necessary strain the yuzu peel, mince and stir back into the batter.
Pour the batter into the pan, put the lid on and cook over a medium heat for 1 minute. Cook for a further 10 minutes over a low heat.
Remove from the heat and leave to cool. Remove and serve.