Lemon Delicious Pudding

Step 1
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Lightly grease a 2 litre (70 fl oz/8 cup) capacity ovenproof dish (see tips) with melted butter.

Step 2
Use an electric mixer to beat the butter, caster sugar, and lemon zest in a medium bowl until pale and creamy. Add the egg yolks one at a time, beating well after each addition. Beat in the lemon juice (the mixture will curdle at this stage but it will be fine). On the lowest possible speed, beat in the flour and then the milk (the mixture will be a thin batter consistency).

Step 3
Using an electric mixer with a whisk attachment on medium or medium–high speed, or a balloon whisk, whisk the egg whites in a clean, dry medium bowl until firm peaks form. Use a large metal spoon or spatula to fold half the whisked egg whites through the butter mixture to ‘loosen’ it. Then fold through the remaining egg whites until just combined.

Step 4
Pour the mixture into the greased dish and place in a roasting tin or larger ovenproof dish. Add enough boiling water to the roasting tin to reach halfway up the side of the dish. Bake in the preheated oven for 30–35 minutes, until the pudding is puffed and a creamy sauce has formed under the sponge topping.

Step 5
Remove from the oven, dust with icing sugar and serve immediately with cream or ice cream.