Lemon delicious pudding

We often think of puddings has heavy, filling desserts, but this version is just the opposite with lovely, light and lemony flavours permeating throughout. Perhaps best of all, it’s easy to make! The lemon really shines here with juice and rind mixed through for that citrus burst in every bite. It’s lovely served with a dollop of thickened cream on top to cut through the sweetness and the citrus and a sprinkling of icing sugar over the top. Enjoy!

Ingredients

• 150g unsalted butter, melted
• 2 tsp lemon rind, finely grated, plus extra zest, to serve
• 1/3 cup lemon juice
• 1 1/2 cups caster sugar
• 3/4 cup self-raising flour, sifted
• 1 1/2 cups milk
• 4 eggs, separated
• Icing sugar, to serve
• Double cream, to serve

Method

1. Preheat oven to 180C/160C fan forced. Grease six 250ml (1 cup) ovenproof dishes or teacups. Place the butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

2. Use electric beaters to beat egg whites on high until soft peaks form. Use a metal spoon to fold one-quarter of the egg white into the lemon mixture. Gently fold in the remaining egg white.

3. Spoon mixture into prepared dishes and place in a large baking dish. Pour enough boiling water into baking dish to come halfway up the sides of the smaller dishes. Bake for 25-30 minutes or until golden and just set. Dust with icing sugar, top with cream and sprinkle with extra zest.