Happy Days with the Naked Chef
55 mins
Super easy
serves 4
About the recipe
This comforting lemon pudding looks great, tastes amazing and is totally hassle free – I love it. It looks good cooked in a clear dish, as it goes into layers as it cooks, with a sort of lemon curdy custard at the bottom and a spongy meringuey top. Mmmmmmm... Very delicious!
Recipe From
Ingredients
55g butter
115g sugar (vanilla sugar is nice)
grated rind and juice of 1 lemon
2 large eggs, separated
55g self-raising flour
285ml milk
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Put the butter and sugar in a mixing bowl, grate in the lemon zest and cream together until pale and fluffy.
- Separate the eggs, then add the egg yolks and flour, and beat in. Add the milk and 3 tablespoons of lemon juice, and mix well.
- Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don't over-mix it; you don't want the air to come out of the egg whites.
- Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.
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