Luscious lemon pudding with summer berries

Serves 4 Prep 15 mins Cook 45 mins

“You probably have most of these ingredients in your cupboard and fridge already. If you don’t have any berries, serve with scoops of vanilla ice cream”

FOR THIS PUDDING YOU WILL NEED

1.5-litre shallow ovenproof dish

kitchen scales

one small and one large bowl

grater

sharp knife

lemon squeezer

measuring jug food processor (optional)

electric whisk

spatula

two large spoons

roasting tin

oven gloves

small sieve

50g soft butter, plus extra for the dish 200g caster sugar

2 large lemons

3 large eggs

50g plain flour

300ml milk

200g strawberries

150g blueberries

2 tbsp blackcurrant cordial

or 2 tbsp sugar icing sugar, for dusting

1 Weigh the ingredients

Butter an ovenproof dish and heat the oven to 180C/160C fan/gas 4. Carefully weigh out the butter and sugar into a bowl.

2 Prepare the lemons

Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin, rather than the pith below. Halve and squeeze the juice from the lemons – you need 100ml, so make up with a splash of water or more juice.

3 Whizz to a batter

Separate the eggs (put the whites in a large, clean bowl, being careful not to get any yolk in them). Whizz the butter, sugar and zest together in a food processor (see tip) until creamy. Add the lemon juice and whizz again. With the motor running, tip in the yolks, flour and milk until smooth batter.

4 Whisk the egg whites

Whisk the egg whites, preferably with a clean electric whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the two mixtures together with a large metal spoon, so you don’t knock out all the air from the whites. Don’t worry if it looks a bit lumpy.

5 Cook your pudding

Pour the mixture into the buttered dish, then put it in a roasting tin. Pour a kettle of hot water into the tin around the dish so it’s half-filled (this is called a bain marie) – ask an adult to help you with this. Bake for 35 mins until the top is set and there’s a saucy lemon curd below. Use oven gloves to remove it from the oven.

6 Prepare the fruit

While the pudding bakes, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put into a bowl with the blueberries, then spoon over the cordial or sugar and mix. Remove the pudding from the tin, dust with icing sugar (you can do this through a sieve) and serve warm or cold, with the berries.

PER SERVING 401 kcals, fat 14g, saturates 7g, carbs 65g, sugars 58g, fibre 1g, protein 8g, salt 0.4g