Lemon pudding

This lemon self-saucing pudding is simply irresistible. It’s so delicious that, if it hadn’t been taken away from me, I probably would have eaten the whole thing myself! As it bakes, the mixture magically separates into a light, airy lemon sponge on top and a luscious lemon curd-like sauce underneath. Served warm with fresh berries, it’s the perfect comforting dessert.

Ingredients for the lemon pudding:

• 50 g unsalted butter, plus extra for greasing
• 170 g caster sugar
• 3 large eggs, separated
• finely grated zest of 2 lemons
• 100 ml freshly squeezed lemon juice (about 2 large lemons)
• 50 g plain flour
• 250 ml milk

All the ingredients should be at room temperature.

Grease a 23–24 cm ceramic baking dish with butter. Choose one that’s slightly deeper than a standard pie dish.

In the bowl of a stand mixer, beat the butter and sugar until as light and creamy as possible. (There isn’t much butter, so don’t expect a very fluffy mixture.) Add the egg yolks and lemon zest, then beat until combined. Add the lemon juice and mix well. Sift in the flour, pour in the milk and mix until smooth and free of lumps. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold them into the lemon mixture, taking care not to knock out too much air.

Pour the batter into the prepared dish. Bake in a water bath* at 160°C for about 35 minutes, until the top is lightly golden.

Additionally:

• fresh berries, such as strawberries, raspberries or blueberries
• icing sugar, for dusting

Dust the hot pudding with icing sugar and serve immediately with fresh berries.

* Water bath: Place the pudding dish inside a larger baking tin or ovenproof dish. Pour boiling water into the outer dish until it reaches halfway up the sides of the pudding dish.

Enjoy!

Recipe source: olivemagazine.com.