Lemon Surprise Pudding

This is such a delicious, easy and, let's say good for you, hot pudding. All that Vitamin C! In dreary winter days, it does bring sunshine. And the surprise is the way it cooks into two layers to delight you, light sponge and creamy custard.

Lemon Surprise Pudding

 

For 4 portions - but it is very good cold, so is worth doing for 2 people

7in/18cm souffle dish or deep equivalent.

Oven at No 4, 350 F, 180 C

Boil a kettle.

4 lemons - finely grated rind and juice
3&1/2 oz butter softened
6oz castor sugar
4 eggs, separated
2oz plain flour
4fl oz milk

1. Cream the butter with the sugar using a hand held beater or your processor or mixer - or just work hard with a whisk. Beat until it is is in white fluffy peaks. 
2. Add the lemon zest and juice - don't worry if it curdles. 
3. Add the yolks one at a time, beating well, then the flour and milk.
4. Whisk the egg whites, using a clean whisk, until they are firm and stand in snowy peaks. 
5. Fold gently but thoroughly into your mixture.
6. Pour into the dish. Place it into a roasting tin. Pour in enough hot water to come up halfway up the sides of the dish.
7. Bake for about 45 mins, until the pudding has risen and the top is golden.

Serve hot, warm or cold the next day.