Mum’s Lemon Delicious Pudding

Ingredients

• 2 lemons (Zest 1 lemon and juice both)
• 60 g butter (Softened; extra for buttering the dish is needed but no amount is specified)
• 200 g caster sugar
• 3 eggs (Separated; use yolks in the butter mixture and whites whisked separately)
• 25 g self-raising flour (Approximately 3 Tbsp)
• 375 ml milk
• hot water (For the water bath; add to the roasting dish until it reaches halfway up the sides of the pudding dish)
• pouring cream (To serve; amount not specified)

Steps

1. 1

   Preheat the oven to 180°C (350°F), or 160°C fan. Lightly butter a 1-litre ovenproof dish.

2. 2

   Finely grate the zest of 1 lemon and squeeze the juice from both lemons.

3. 3

   In a food processor, cream the softened butter, caster sugar and lemon zest until pale and creamy.

4. 4

   Separate the eggs, if not already done. Add the egg yolks to the creamed mixture and blend until combined.

5. 5

   Add the flour and milk alternately, blending briefly between additions; repeat until both have been incorporated.

6. 6

   Add the lemon juice and blend. Transfer the mixture to a large bowl; it will be quite runny.

7. 7

   In a clean bowl, whisk the egg whites to soft peaks.

8. 8

   Gently fold the egg whites into the lemon mixture, keeping as much air in the mixture as possible.

9. 9

   Pour the mixture into the prepared pudding dish. Set the dish inside a roasting dish.

10. 10

    Carefully pour hot water into the roasting dish until it reaches halfway up the sides of the pudding dish.

11. 11

    Bake for 35–40 minutes, until the top is golden and just set, with a soft lemon sauce underneath.

12. 12

    Serve warm with pouring cream.

Notes

Butter for greasing and pouring cream for serving are mentioned in the method/description without specified amounts. No explicit time is given for preparing the hot-water bath.

Nutrition per serving

• dessert
• baked
• lemon
• British
• vegetarian
• comfort food