Sarah's Lemon Pudding

 

Serves 4

Preparation:  10 mins

Cooking Time: About 35 mins

 

In the 1970's, I shared a flat in London with a girl named Sarah and she came up with this pudding, which instantly established itself as a firm favourite and has been cooked a zillion times.  

 

 It is hot, moreish, tangy, light and fluffy and melts in the mouth - what's there not to like?

 

 

 

Ingredients

 

• 1 cup castor sugar (or less if you want the pudding less sweet)

• 1 tablespoon softened butter

• 2 eggs, separated

• 1 heaped tablespoon of plain flour

• Juice of two lemons

• 1 cup of whole milk or single cream

 

 

Method

 

1. Pre-heat the oven to 180C Fan.
    

2. Cream the butter and sugar together in a large mixing bowl.
    

3. Beat in the egg yolks.
    

4. Whip the egg whites until stiff and gently fold into the mixture using a large metal spoon.
    

5. Transfer the mixture into a buttered ovenproof dish and stand this in a large roasting tin half filled with cold water.
    

6. Bake for about 35 minutes until the top is golden and the pudding is semi firm.    If it starts to burn, cover with foil to protect the top.
    

7. Serve straight away with lashings of double cream!