Self Saucing Lemon Pudding (Print Version)
# Ingredients:
01 -
55 g (1/4 cup) butter, plus extra for greasing
02 -
115 g (1/2 cup) sugar
03 -
1 lemon, zest and juice (about 3 tablespoons juice)
04 -
2 large free-range eggs, separated
05 -
55 g (1/2 cup) self-raising flour
06 -
285 ml (1 1/4 cups) milk
# Instructions:
01 -
Preheat the oven to 200ºC/400ºF/gas 6.
02 -
Put the butter and sugar in a mixing bowl, grate in the lemon zest, and cream together until pale and fluffy.
03 -
Separate the eggs, then add the egg yolks and flour gradually, beating in each addition to avoid lumps.
04 -
Add the milk and 3 tablespoons of freshly squeezed lemon juice, and mix well.
05 -
In a separate clean, dry bowl, whisk the egg whites until stiff peaks form. Gently fold them into the rest of the mixture, taking care not to deflate the egg whites.
06 -
Pour the mixture into a buttered ovenproof dish (about 1.5 liters or 1.5 quarts). Stand the dish in a roasting tin filled with water about one-third up the sides of the dish.
07 -
Bake in the preheated oven for about 45 minutes, until the top is set and spongy with a nice golden color.
08 -
Serve the pudding warm with a dollop of cream or a scoop of vanilla ice cream.
# Notes:
01 -
The pudding creates its own sauce while baking, with the mixture separating into a light sponge on top and a tangy lemon sauce underneath.