This delicious lemon pudding cooks to form a layer of tangy sauce under its sponge top.
Preheat the oven to gas 4, 180°C, fan 160°C. Grease 6 x 250ml (8fl oz) ovenproof ramekins or dishes generously with butter. Finely grate the zest from 2 of the lemons and squeeze the juice from 3 – you should get 150ml (1⁄4pt) of juice.
Place the butter and sugar into a large bowl and whisk with an electric mixer for at least 5 minutes, or until pale and you can no longer hear the sugar scratching on the bottom of the bowl. Beat the egg yolks and zest into the butter mixture, then beat in the flour, lemon juice and milk, a little at a time. Don’t worry if the mixture looks curdled or separated – for this recipe, that’s OK.
In a large, clean mixing bowl, and using clean beaters, whisk the egg whites until stiff. Using a metal spoon, fold the whites into the lemon mixture.
Pour into the prepared dishes and bake in the oven, without opening the door, for 20-25 minutes, or until pale golden and slightly risen.
Allow the puddings to cool for at least 5 minutes, as they will remain piping hot for a while. Dust the top with icing sugar and serve.
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