Lemon self-saucing pudding

Ingredients

• 50g butter
• 200g golden caster sugar
• 1 lemon – zested
• 100ml lemon juice
• 3 eggs – separated
• 50g plain flour
• 250ml milk
• 1 tsp vanilla extract
• icing sugar for dusting
• double cream to serve

Method

• Heat the oven to 180°C (fan)
• Whizz the butter, sugar & lemon zest until pale and creamy. Add the lemon juice, yolks, flour, milk and vanilla one by one
• Whisk the egg-whites until firm but not stiff & fold into the mix

Pour into buttered soufflé dishes and cook in bain marie fo 45 – 50 minutes.

Notes

After cooking this a few times – best works:

• 5 small ramekins
• Cook at 180°C (fan) for 10 minutes, then drop to 160°C (fan) for another 30 minutes – so 40 minutes in total – keeps the center nice and runny.