Heavenly Lemon Delicious Pudding

This super-lemony pudding is perfect for this time of year - there’s plenty of lemons around, it’s warming, comforting and pretty easy to throw together. And it’s jam-packed full of lemons, so it’s pretty much a health food.

INGREDIENTS:

• 60 gm unsalted butter, softened

• 330 gm (1½ cups) caster sugar

• Finely grated rind of 1 lemon, plus 150ml juice (from about 3-4 lemons)

• 3 eggs, separated

• 60 gm self-raising flour

• 375 ml (1½ cups) milk

• Pure icing sugar and pouring cream, to serve

METHOD:

• Preheat oven to 170°C. Beat butter, sugar and lemon rind in an electric mixer until pale (2-3 minutes). Add yolks, one at a time, beating well to combine between each addition, add flour, then gradually add milk, mixing until a smooth batter forms. Scrape down sides of bowl and stir in lemon juice. Transfer batter to a bowl and clean and dry mixer bowl thoroughly.

• Whisk eggwhites in an electric mixer until firm peaks form, then gradually add to batter, gently folding in until well combined. Pour into a 1.5-litre ceramic dish, place in a deep baking tray, transfer to oven, then fill tray with enough boiling water to come halfway up sides of dish.

• Bake until risen and golden brown on top (40-50 minutes). Cool briefly (5 minutes), then dust with icing sugar and serve with cream.