Sticky lemon pudding

Name: Sticky lemon pudding
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: 70 g (2.5 ounces) butter, plus extra for the baking dish – soften at room temperature; 180 g (6 ounces) caster sugar; 2 teaspoons grated lemon zest (about 3/4 of a lemon); 3 medium eggs, separated; 60 g (2 ounces) plain flour, sifted; 250 ml (1 cup) milk; 100 ml lemon juice (about 3 lemons); Icing sugar for dusting

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Dessert

Very Easy

1 hour

462 Kcal

Ingredients

70 g (2.5 ounces) butter, plus extra for the baking dish – soften at room temperature
180 g (6 ounces) caster sugar
2 teaspoons grated lemon zest (about 3/4 of a lemon)
3 medium eggs, separated
60 g (2 ounces) plain flour, sifted
250 ml (1 cup) milk
100 ml lemon juice (about 3 lemons)
Icing sugar for dusting

Estimated cost: 2.39€ (0.6€/serving)

Preparation

Preparation10 min

Cook time50 min

Preheat the oven to 180 degrees Celsius /356 degrees Fahrenheit / Gas 4.
Using either a food processor or manual labour of whisking, beat the butter, sugar and lemon zest together until pale. Beat in the egg yolks, one at a time.
Add the flour and milk alternately until you have a smooth batter, beating well. Lastly, beat in the lemon juice.
In a large bowl, beat the egg whites until firm but not stiff, and fold the two mixtures together.
Pour into a buttered 1 litre ovenproof dish and place in a baking tin.
Half-fill the tin with hot water and bake for 50 minutes or until the pudding is lightly browned and set on top, with a soft base of gooey lemon curd.
Remove the dish from the water, dust the pudding with icing sugar and serve immediately.