SIMPLE LEMON PUDDING

“This is Hannah’s mom’s recipe, it’s light and not overly sweet and has a delicious lemony tang. Make sure you have your water bath ready before you fold in the egg whites so no air is lost. The pudding doesn’t colour all that much, so make sure not to overbake it.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 35 minutes

butter 50 g caster sugar 100 g boiling water 1T cake flour 50 g freshly squeezed lemon juice 3T lemon 1, zested large free-range eggs 2, separated milk 1 cup

1 Preheat the oven to 170°C. Grease a 1 litre or 19 cm ovenproof dish with butter. Cream the butter and sugar until light and fluffy, adding the boiling water to make the mixture more workable. Stir in the flour, lemon juice and zest. 2 Beat the egg yolks with the milk. Gradually add to the mixture. Whisk the egg whites until soft peaks form, then lightly fold into the mixture. 3 Pour into the dish, then stand the dish in a deep roasting pan half-filled with water. Bake for 30–35 minutes. Serve warm or at room temperature.

WINE: Jordan Unwooded

Chardonnay 2019