Ingredients
- 60g (2oz) unsalted butter, softened
- 185g (6oz) sugar
- 3 eggs, separated
- 2tsp finely grated lemon zest
- 40g (1¼ oz) self-raising flour
- 185ml (6fl oz) milk
- 80ml (3fl oz) lemon juice
- Icing sugar, to dust
Method
- Heat the oven to 160C (gas mark 2-3). Grease a deep 1.25l
soufflé or ovenproof dish. In an electric mixer, beat the butter,
sugar, egg yolks and lemon zest until light and fluffy. Alternately
fold in small amounts of the flour and milk, until all used, to
make a smooth batter, then stir in the lemon juice. The batter may
look like it has separated at this stage, but this is fine.
- In a separate clean bowl, whisk the egg whites until they form
soft peaks. Gently fold them into the batter.
- Pour the batter into the prepared dish, place it in a deep
roasting tin and fill the tin with enough boiling water to come a
third of the way up the sides of the dish. Gently transfer to the
oven and bake for about 50 minutes, or until the top is golden,
firm to the touch and risen. Dust with icing sugar and serve with
cream.
Top tips
This pudding can be cooked in six individual dishes, which takes
about 30 minutes to cook. Lime zest and juice is a nice substitute
for the lemon.
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