Whisk egg whites. Cream butter and sugar.
Add eggs, lemon zest and vanilla, slowly mix through milk, sift flour and baking powder in, mix, fold through egg whites.
Sit moulds in tray. Put mixture into ramikin moulds, do not fill to top.
Tap moulds to release air. Fill tray ¾ of way with hot water.
Place on middle shelf for 20-25 minutes at 180 celcius. Will rise and turn golden brown when ready.
To make syrup, place sugar, lemon juice and liquor in pan and heat until dissolves.
Prick surface of puddings with many holes.
Pour over syrup. Remove pudding by running knife along side of mould.
Invert the self-saucing pudding. Garnish with lemon slices.
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