Self Saucing Lemon Pudding
Ingredients
Serves 4 - Ready in 1 hour 45 minutes
- 50g butter
- 200g caster sugar
- 1 lemon, zested
- 100ml lemon juice (include the juice from the zested lemon)
- 3 eggs, separated
- 50g plain flour, sifted
- 250ml milk
- 1 tsp vanilla essence
- icing sugar, for dusting
- double cream, to serve
- Heat the oven to 180c/160c fan/gas mark 4. Mix together the butter, sugar and lemon zest until pale and creamy in a food processor.
- Add the lemon juice, egg yolks, flour, milk and vanilla one by one until a smooth batter is formed.
- In a separate bowl whisk the egg whites until firm, but not stiff. Fold them into the batter mixture.
- Pour the mixture into a buttered ovenproof baking dish, and place into a baking tray half filled with hot water. Bake for 45-50 minutes, until the top is golden and set and the is a lemon curd below. Dust with icing sugar and serve hot with cream.
