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Ingredients
Scale
- 1/4 cup butter, plus extra for greasing
- 1/2 cup sugar
- 1 lemon (zest and approximately 3 tablespoons juice)
- 2 large free-range eggs
- 1/2 cup self-raising flour
- 1 1/4 cups milk
Instructions
- Preheat the oven to 400ºF (200ºC) and grease a 1.5-liter baking dish.
- Cream butter, sugar, and lemon zest until pale and fluffy.
- Beat in egg yolks and add self-raising flour until combined.
- Stir in lemon juice and milk until smooth.
- Whisk egg whites to stiff peaks and fold into the batter gently.
- Pour the batter into the baking dish placed in a water bath.
- Bake for about 45 minutes until golden brown with a slight wobble.
- Serve warm, optionally with cream or vanilla ice cream.
Notes
Ensure no yolk is included when separating the eggs for the egg whites to stay fluffy.
For the best flavor, always use freshly squeezed lemon juice.
Watch the baking closely to avoid overcooking; the pudding should be soft yet set.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 0
- Protein: 5
- Cholesterol: 90