Ingredients
- 150g unsalted butter, room temperature
- zest 1 lemon
- 1/3 cup (100 ml) lemon juice
- 1 1/2 (330 g) cups caster sugar
- 1 cup (150 g) self-raising flour, sifted
- 1 1/3 (350 ml) cups milk
- 4 eggs, separated
Directions
- Preheat oven to 170°C and butter a 1.5 litre ovenproof basin or serving dish. Zest 1 of the lemons and juice both.
- In a food processor, cream butter with zest and sugar, then add egg yolks. Add flour and milk alternately to make a smooth batter. Scrape mixture from sides of processor bowl and blend in lemon juice. Transfer to a clean basin.
- Whisk egg whites until creamy and firm and fold gently into batter. Pour batter into prepared basin. Stand basin in a baking dish and pour in hot water to come halfway up sides of basin. Bake in the preheated oven for 30-35 minutes or until the top of the pudding is light golden and bounces back when lightly pressed with your finger.
- Allow to cool a little before serving.