Preheat the oven to 180°C/Gas Mark 4. Butter a 2-litre shallow oven-proof dish that is presentable enough to place on the dining table.
Grate the rind from 2 of the lemons, and then squeeze the juice of all three.
Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don’t panic if the mixture curdles - it won’t spoil the finished
Next beat in the flour a spoonful at a time, alternating with slurps of milk and then lemon juice.
Once that is all in, whisk the egg whites until they form stiff peaks, and fold lightly into the lemon batter.
Pour the mixture into the baking dish, and then stand the dish in a roasting tin.
Pour enough boiling water around the dish to come about halfway up the sides.
Bake for 40-45 minutes until the pudding is golden brown.
Serve hot or warm, with or without cream as the fancy takes you.
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