Ingredients

The following ingredients have 4 Servings
  • 60g softened unsalted butter, plus extra to grease
  • 1 cup (220g) caster sugar
  • 1 tbs marmalade, roughly chopped
  • 3 eggs, separated
  • 60g self-raising flour, sifted
  • 350ml milk
  • Finely grated zest of 2 lemons, plus 1/3 cup (80ml) lemon juice
  • Icing sugar, to serve
  • Cream, to serve

Instruction

  • Preheat the oven to 180°C and lightly grease a 1.2L ovenproof dish.
  • Beat butter, caster sugar and marmalade in an electric mixer for 10 minutes or until thick and pale. Add yolks to the mixture, one at a time, beating well after each addition until combined. In 3 batches, alternately add flour and milk, beating well after each addition. Add the lemon zest and juice and mix until a smooth batter.
  • In a clean separate bowl, whisk the eggwhites until soft peaks form. In 3 batches, gently fold the eggwhite into the batter until just combined. Pour the batter into the prepared dish.
  • Place dish in a deep roasting pan and pour enough hot water in the pan to come two-thirds up the sides of the dish. Cover and bake for 15 minutes. Remove foil and bake for a further 30 minutes or until the pudding is golden. Switch the oven off and allow the pudding to cool in the oven for 15 minutes (this will stop it collapsing). Transfer pudding to the refrigerator and chill for 1 hour or until completely chilled.
  • Dust the pudding with icing sugar and serve with cream.