QUICK AND EASY LEMON PUDDINGS

Serves 6

50g (1¾oz) butter, at room temperature, plus extra for greasing

200g (7oz) caster sugar

Zest and 100ml (3½fl oz) juice of 2 lemons

50g (1¾oz) plain flour

3 eggs, separated

250ml (9fl oz) milk

Preheat the oven to 180°C/fan 160°C/gas 4 and butter 6 individual ramekins. Cream the butter, sugar and lemon zest together in a bowl with an electric hand whisk. Add the lemon juice into the creamed mixture and whisk until smooth. Add the flour, egg yolks and milk and whisk again to a smooth batter.

In a separate clean, grease-free bowl whisk the egg whites until they stand in firm peaks. Fold the batter lightly into the egg whites – but be careful not to over- mix. Pour the folded mixture equally into the ramekins, leaving around 1cm from the top. Place in a baking tray and pour hot water around the dishes until it comes half way up the sides of the dishes. Bake for 25 minutes, until golden brown and they feel firm on top but you can feel a slight wobble. Serve immediately.