Lemon surprise pudding

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish.

2. 2

   Grate the zest from two of the lemons, then squeeze the juice of all three.

3. 3

   Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice.

4. 4

   Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter.

5. 5

   Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides.

6. 6

   Bake in the oven for 40-45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream.

1 serving ≈ 167 g

Nutrition values are estimates. - means data is unavailable.