Ingredients

The following ingredients have 4 Servings
  • 1/3 cup unsalted butter (3/4 stick/90g, softened)
  • 2/3 cup superfine sugar (150 g)
  • 3 eggs (separated)
  • Finely grated zest and juice of 3 lemons
  • 2/3 cup self-rising flour (90 g, sifted)
  • 1 1/4 cups milk (300 ml)

Instruction

  • Preheat the oven to 325°F (160°C).
  • Beat butter and sugar, in the bowl of an electric mixer fitted with the paddle attachment, on high speed for 5 minutes, until pale and creamy. Add the egg yolks one at a time, beating well after each addition. Add the lemon juice and zest, sifted flour and milk. Mix on low speed until combined. Transfer the mixture to another bowl. Thoroughly wash and dry the bowl of the mixer.
  • Place the egg whites in the bowl of the electric mixer. Using the whisk attachment, whip the whites on high speed until firm peaks form. Fold the whipped egg white into the lemon mixture.
  • Divide the batter evenly between four 8-fl oz (250-ml) individual pudding dishes. Bake for 25 minutes, until set. Serve hot, in the pudding dishes, with cream or ice cream.