• 3 lemons

  • 100g (3oz) unsalted butter, plus a little extra for greasing

  • 200g (6 oz) vanilla sugar or plain caster sugar

  • 4 medium eggs, separated

  • 75g (2.5oz) plain flour

  • 500 ml (17 fl oz) milk


  • 1.

    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.

  • 2.

    Grate the rind from 2 of the lemons, and then squeeze the juice of all three.

  • 3.

    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

  • 4.


  • 5.

    Next beat in the flour a spoonful at a time, alternating with slurps of milk and then lemon juice.

  • 6.

    Once that is all in, whisk the egg whites until they form stiff peaks, and fold lightly into the lemon batter.

  • 7.

    Pour the mixture into the baking dish, and then stand the dish in a roasting tin.

  • 8.

    Pour enough boiling water around the dish to come about halfway up the sides.

  • 9.

    Bake for 40-45 minutes until the pudding is golden brown.

  • To serve:

  • 1.

    Serve hot or warm, with or without cream as the fancy takes you.

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