Lemon Delicious Pudding

A light and creamy pudding perfect for cooler nights. I love it cold for breakfast the next day. This pudding will also work well baked in 4 individual 250ml ramekins. Just bake for slightly less time.

130g butter, softened, plus extra for

greasing

230g caster sugar

1 tablespoon lemon zest (roughly 2

lemons), plus extra to serve

4 size 7 eggs, separated

70g plain flour, sifted

½ teaspoon baking powder, sifted 80ml lemon juice

Icing sugar, pouring cream or vanilla ice

cream, to serve

Preheat the oven to 170°C and place a large roasting tray inside. Grease a 1-litre baking dish with butter.

In a large bowl or the bowl of a stand mixer, beat the butter, sugar and lemon zest until light and creamy. Add the egg yolks, one at a time, thoroughly mixing after each addition. Add the flour, baking powder and lemon juice and mix until combined.

In a separate large bowl, beat the egg whites until stiff peaks form. Fold one-third of the egg whites into the pudding mixture. Once the mixture has loosened, fold in the remaining egg whites.

Spoon the batter into the prepared baking dish and place the dish into the preheated roasting tray. Pour boiling water into the roasting tray so that it reaches halfway up the sides of the baking dish.

Bake for 30-35 minutes, or until golden on top. Set aside for 10 minutes to let the pudding set further. Dust with icing sugar and top with extra lemon zest and serve with pouring cream or vanilla ice cream. Serves 5–6