Lemon Delicious Pudding

Method

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1. Heat the oven to 180°C / 350°F. Butter a 1.5-litre baking dish and boil the kettle.

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2. Beat the butter, lemon zest and sugar until pale and creamy. Beat in the egg yolks one at a time.

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3. Stir in the flour, then the lemon juice and milk. The mixture will look curdled. This is normal.

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4. Whisk the egg whites to soft peaks in a clean bowl. Fold them gently into the lemon mixture in two additions.

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5. Pour into the dish and set it in a deep roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.

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6. Bake for 40 minutes, until the top is golden and springy.

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7. Serve at once, scooping down to the custard underneath.

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Chef’s Tips

• Whisk the whites to soft peaks, no further. Stiff whites are hard to fold in without deflating them.
• Use a clean, dry bowl for the whites. Any grease stops them whipping.
• Do not skip the water bath. It cooks the custard gently and stops it splitting.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Vanilla ice cream
• Pouring cream
• Fresh berries

Storage & Reheating

Best eaten at once. Leftovers keep covered in the fridge for 2 days and are good cold.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.