Ingredients
- 60g unsalted butter, softened
- 185g sugar
- 2 teaspoons finely grated lemon rind
- 3 eggs, separated
- 30g self-raising flour
- 185ml milk
- 1/3 cup lemon juice (the juice of 1 1/2 lemons)
Directions
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Preheat the oven to 180c. Grease an ovenproof ceramic dish or any dish of choice. In an electric beater, beat the butter, sugar and rind together until light and creamy. Gradually add the egg yolks, beating well after each addition. Fold in flour and milk alternately to make a smooth, but runny batter. Stir in lemon juice. Don’t worry if the batter looks like it has separated at this stage.
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In a clean, dry bowl, whisk the egg whites until firm peaks form. With a large metal spoon, gently fold the whites into the batter being careful not to over mix and break the air bubbles. Pour batter into prepared dish/ramekin and place in a large roasting tin. Pour enough hot water into the tin to come up one-third of the way up the side of the dish. Bake for 55 minutes or until the top of the pudding is golden brown and firm to touch. Allow to cool slightly before serving. Serve with ice-cream or single pouring cream.