60 |
Serves: people |

- In the highly unlikely event that any of this simple, scrumptious pud is leftover, it will keep in the fridge for a day.
INGREDIENTS
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INSTRUCTIONS
- PRE-HEAT OVEN TO 180˚C/160˚C fan/gas 4
- Butter a 1.5 litre oven-proof dish.
- WEIGH Weigh the butter and sugar and set aside.
- Grate the zest from the lemons and squeeze the juice. You should have about 100ml; add a little water if you come up short.
- Separate the eggs.
- Put the butter and sugar into a bowl. Using an electric hand mixer, cream them together until pale and fluffy.
- Beat in the egg yolks a little at the time. Add the flour, lemon juice and milk and beat again to form a batter. Don’t worry if the mixture is a bit lumpy.
- In another bowl, whisk the egg whites until stiff peaks form.
- Use a metal spoon to fold the egg whites into the lemony batter. Pour the mixture into the buttered dish.
- Make a bain-marie by placing the dish into a roasting tin. Pour boiling water into the tin until the level comes half way up the pudding dish.
- Carefully place the tin in the oven and bake for 35 – 40 minutes until the top is golden and firm to the touch.
- Leave the pudding to cool for 5 minutes before serving with fresh berries.
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