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Easy lemon pudding

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Easy lemon pudding

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

50 g butter
100 g caster sugar
1 T boiling water
50 g cake flour
3 T lemon juice, freshly squeezed
1 lemon zested
2 large free-range eggs, separated
1 cup milk

Method

1. Preheat the oven to 170°C. Grease a 1 litre or 19 cm ovenproof dish with butter. Cream the butter and sugar until light and fluffy, adding the boiling water to make the mixture more workable. Stir in the flour, lemon juice and zest.

2. Beat the egg yolks with the milk. Gradually add to the mixture. Whisk the egg whites until soft peaks form, then lightly fold into the mixture.

3. Pour into the dish, then stand the dish in a deep roasting pan half-filled with water. Bake for 30–35 minutes. Serve warm or at room temperature.

Find more pudding recipes here.