Baked Lemon Puddings

These are so easy to whip up and they provide a good hit of lemon. As the puddings cook, they separate into a light sponge on top and zesty lemon curd beneath.

¾ cup plain flour, sifted ½ teaspoon baking powder 1 cup caster sugar 50 grams butter, melted finely grated zest 2 lemons

½ cup lemon juice 1½ cups milk 4 large eggs, separated icing sugar for dusting

EQUIPMENT: Six 1 cup-capacity ovenproof jars or dishes.

Preheat the oven to 160°C fan bake.

Stir the flour, baking powder and sugar together in a large bowl. Whisk the butter, lemon zest and juice, milk and egg yolks together in a jug and pour onto the flour mixture. Whisk together to make a smooth batter.

Beat the egg whites to soft peaks then, using a large metal spoon, gently but thoroughly fold into the batter.

Pour into the jars or dishes (I use a jug for this) then place in a large roasting dish and pour in enough very hot water (not boiling) to come halfway up the sides of the jars/dishes.

Bake for 25 minutes, or until golden and the sponge top is set. Dust with icing sugar to serve. SERVES 6

COOK’S NOTE: If you want a golden top as per the photo, you’ll need to cheat. When the puddings are baked, pull them out and quickly dust with icing sugar. Turn on the grill and leave until the tops are just golden – this will only take about a minute or two so watch carefully.