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Ingredients
- 60 G salted butter
- 200 G caster sugar
- 3 eggs separated
- 60 G plain flour sifted
- 1 T grated lemon zest
- 100 ml lemon juice
- 150 mls milk
- Icing sugar for dusting
Ingredients
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Instructions
- Process the butter, sugar and lemon zest to pale.
- Add the egg yolks, then the flour, then the lemon juice until you have a smooth batter
- Whisk the egg whites until firm but not stiff and fold the two mixtures together using a metal spoon
- Pour into a buttered ovenproof dish.
- Half fill a baking tin with water
- Place the pudding dish in the water and bake for about 45-50 minutes until the top is lightly browned and there is some gooey lemon curd below
- Remove the dish from the water, dust with icing sugar and serve hot, with or without cream
Recipe Notes
Can be made in individual ramekin dishes