Source The English Kitchen
Serves4 to 6
|2 1/2 ounces, room temperature||unsalted butter|
|6 1/2 ounces||caster sugar|
|2 tsp, finely grated||lemon zest|
|3 large ones, separated||eggs|
|1 ounce||self raising flour|
|4 tbsp, fresh||lemon juice|
|to dust||icing sugar|
1. Pre-heat the oven to 180*C/350*F. Lightly butter a 5 cup ovenproof ceramic dish. Set aside.
2. Using an electric whisk, beat the butter with the sugar and grated lemon zest together until light and creamy. Gradually beat in the egg yolks, beating well after each addition. Fold in the flour and the milk, alternately to make a smooth but runny batter. Stir in the lemon juice.
3. Clean your beaters really well and then beat the egg whites until stiff peaks form. With a large metal spoon, fold 1/3 of the egg whites into the batter. Gently fold in the remaining egg whites, being careful not to overmix.
4. Pour the batter into the prepared baking dish. Place in a large roasting tin. Pour enough hot water into the tin to come one third of the way up the sides of the baking dish. Bake in the heated oven for 55 minutes, or until the top of the pudding is golden, risen and firm to the touch. Remove from the oven and allow to stand for 5 minutes before serving.
5. Dust the top with icing sugar and serve spooned out into bowls with lashings of pouring cream or dollops of creme fraiche. Enjoy!