Double Lemon Pudding

By Margot Henderson

This simple creamy, soothing pudding is a winner. The acidity from the lemons will divide the mixture, so don’t worry if it splits. It’ll leave three layers of texture, moving from a gooey bottom to a spongey top. And serving with a good quality pouring cream is a must!

Serves 6 INGREDIENTS 200g soft unsalted butter, plus a little extra for greasing 350g caster sugar Grated zest of 3 lemons 1 tsp vanilla essence 8 eggs, separated 100g plain flour, sifted 250ml milk 250ml lemon juice

METHOD 1. Preheat the oven to 180C/160C Fan, 350F or Gas Mark 4. 2. Cream the butter, sugar, lemon zest and vanilla together in a bowl until white and creamy. 3. Beat in the egg yolks one at a time. 4. Fold in the flour with a metal spoon, alternating with the milk and lemon juice. 5. Whisk the eggs whites in a large bowl until lightly stiff and fold into the mixture. 6. Generously grease a 3 litre (22 x 30cm) ovenproof dish. Pour in the mixture and place the dish in a highsided roasting tin. Add boiling water to the tin so it comes a third of the way up the outside of the dish. 7. Carefully transfer to the middle shelf of the oven and bake for 40 minutes, until golden brown on top and looking set in the middle. 8. Serve warm or chilled with good double cream.