An old favourite – some weird alchemy goes on that creates the lemon sauce at the bottom….usually!
Lemon pudding (serves 6-8)
100g unsalted butter
185g caster sugar
4 large eggs
40g plain white flour
400ml milk
Juice of 3 lemons
Zest of 2 lemons
Using an electric mixer, cream the butter and sugar together till light and fluffy. Add the egg yolks one at a time, then the flour and milk, finally the lemon juice and zest.
In a separate bowl, whisk the egg whites till they’re in stiff peaks. Fold them into the batter mix then pour the whole lot into a large lightly greased pudding basin.
The pudding basin’s going to sit in a water bath: Put the pudding basin inside a trivet or large saucepan with enough boiling water in it to come halfway up the sides of the pudding basin.
Bring the pan up to the boil then transfer it to the floor of the simmering oven (140C) for 2 hours or until risen, golden & spongy.
Serve with juices from the bottom and some double cream. If the juices vanish – ah well. It’s all in there somewhere. Call it lemon sponge and add extra cream, or whizz up some lemon curd!
