Self-saucing lemon pudding

Ingredients

• 50 g butter
• 200 g caster sugar
• 1 lemon, zested
• 100 ml lemon juice (include the juice from the zested lemon)
• 3 eggs, separated
• 50 g plain flour, sifted
• 250 ml milk
• icing sugar for dusting

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Preparation

• Heat the oven to 180deg C/fan 160deg/gas mark 4. In a bowl, whisk the butter and sugar together until they are creamy.
• Add the lemon zest and whisk again to combine. One by one, add the lemon juice, egg yolks, flour and milk until you have a smooth batter.
• Whisk the egg whites until firm but not stiff, and fold the two mixtures together.
• Pour into a buttered oven proof souffle or baking dish and put it in a baking tray half-filled with hot water.
  
• Bake for 30-40 minutes until the top is browned (check after 30 minutes) and set and there is a gooey lemon curd below.
• Remove the dish from the tray, dust with icing sugar and serve hot, with or without cream.

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