SERVES 4-6
PREPARATION 20 MINS
COOKING 1 HOUR
60g (2oz) unsalted butter, softened
250g (8oz) caster sugar
4 eggs, separated
2tsp finely grated lemon zest
50g (1¾oz) self-raising flour
350ml (11fl oz) milk
80ml (2¾fl oz) lemon juice
Icing sugar, to serve
1. Heat the oven to 180ºC (gas mark 4). Grease a deep 1½-litre soufflé dish.
2. With an electric mixer, beat the butter, half of the sugar, the egg yolks and the lemon zest until
the mixture is light and fluffy. Alternately fold in the flour and mix through the milk to make a smooth batter. Stir in the lemon juice. The batter may look like it has separated at this stage, but this is as it should be.
3. In a separate, clean bowl, whisk the egg whites until frothy, then continue to whisk while adding the remaining sugar, a little at a time, until its all incorporated and is firm and glossy. Gently fold the egg-white mixture into the batter.
4. Pour the batter into the prepared dish. Place the dish in a large baking tin and fill the tin with enough lukewarm water to
come a third of the way up the side of the dish. Gently transfer it to the oven and bake for 50-55 minutes, or until the top is golden and risen. Dust with icing sugar and serve with cream.
TIP
This pudding may also be cooked in individual dishes (it will make enough mixture for six puddings). They will take about 30 minutes to cook. If you dont have lemons, lime zest and lime juice can be used instead.