Mum’s Lemon Delicious Pudding

A light, golden sponge on top with a beautiful tangy lemon sauce underneath. Best served warm with plenty of pouring cream.

By alisonlambertfood

Original recipe source

Cook time: 40 minutes

Servings: 6

Ingredients

• 0 butter
• 2 lemons
• 60 g butter
• 200 g caster sugar
• 0 lemon zest
• 3 egg yolks
• 25 g self-raising flour
• 375 ml milk
• 0 lemon juice
• 3 egg whites
• 0 lemon mixture
• 0 whisked egg whites
• 0 prepared dish
• 0 hot water
• 0 pouring cream

Instructions

1. Preheat the oven to 180°C (350°F), or 160°C fan. Lightly butter a 1-litre ovenproof dish.
2. Finely grate the zest of 1 lemon and squeeze the juice from both lemons.
3. In a food processor, cream the butter, sugar and lemon zest until pale and creamy.
4. Add the egg yolks and blend until combined.
5. Add the flour and milk alternately, blending briefly between additions.
6. Add the lemon juice, then transfer to a large bowl. The mixture will be quite runny.
7. In a clean bowl, whisk the egg whites to soft peaks.
8. Gently fold the egg whites into the lemon mixture, keeping as much air in as possible.
9. Pour into the prepared dish. Place inside a roasting dish and carefully add hot water to reach halfway up the sides of the pudding dish.
10. Bake for 35–40 minutes, until the top is golden and just set, with a soft lemon sauce underneath. Serve warm with pouring cream.