More souffle than pudding, this dessert is a light and lovely end to a big meal. Grandma used to pop it in the oven, just as the roast was being carved. As you were polishing off the last of your potatoes your nostrils would fill with the perfect hit of sugary, eggy goodness.
- 3 tbsp flour
- 1/2 cup sugar
- pinch salt
- 2 tbsp lemon juice
- 2 tsp grated lemon zest
- 1 tbsp soft butter
- 1cup milk
- 2 egg yolks, slightly beaten
- 2 egg whites, stiffly beaten
Heat the oven to 175°C (350°F).
Mix the flour, sugar, and salt together. Add lemon juice and zest, butter, milk and egg yolks and blend well.
Gently fold in beaten egg whites.
Pour into a buttered baking dish. This pudding needs to be baked in a bain marie (hot water bath). The easiest way to do this is to place the baking dish into an empty roasting pan, place the pan in the oven and then use a jug or kettle to pour hot water into the pan while it is already sitting in the oven. Fill with enough water to mark halfway up the baking dish.
Bake for 55-60 minutes until puffed and golden.