Fluffy Lemon Pudding
This is an old fashioned family pudding which separates into two quite distinct layers when it cooks; it has a fluffy top and a creamy lemon base. It may also be cooked without a bain-marie and actually colours better on top.
40g (1 1/2oz/scant 1/2 stick) butter
225g (8oz/1 cup) castor sugar
75g (3oz/generous 1/2 cup) flour
3 eggs (preferably free range)
2 unwaxed lemons
300ml (10fl oz/1 1/4 cups) milk
softly whipped cream or crème fraiche
1 x 1.2L (2 pint) pie dish
Cream the butter well. Add the castor sugar and beat well. Separate the egg yolks and add one by one, then stir in the flour. Grate the rind of 2 lemons, squeeze and strain its juice and add. Lastly add the milk. Whisk the egg whites stiffly in a bowl and fold gently into the lemon mixture. Pour into a pie dish and bake in a moderate oven, 180ºC / Gas Mark 4, for 35-40 minutes approx. Dredge with icing sugar.
Serve immediately with softly whipped cream or crème fraiche or limoncello cream.
Fluffy Lemon Pudding with Limoncello Cream
Flavour the softly whipped cream with Limoncello to taste.