Lemon Pudding

This is a recipe I grew up with in Australia and I was surprised to see it over here occasionally, no doubt brought over by some Antipodeans. It is so light and fluffy, and it cleverly makes its own lemon curd on the bottom by baking it in a water bath. The mixture looks strange as you make it but don’t worry, it’s a pretty foolproof recipe.

Makes 1 large one = 8/10 serves in a 10’’ x 12’’ gratin dish

For smaller pudding halve the recipe and use a smaller dish/bowl or individual pots.

100g softened butter

200g sugar

6 eggs, separate

Zest 3 lemons

1/2 teaspoon vanilla extract

200ml lemon juice

100g flour, sifted

500ml milk

200g sugar (for the egg whites)

Preheat the oven to 160C. Find a gratin dish or bowl and a deep tray that it will fit into. Boil the kettle.

Cream the butter and sugar until light and fluffy, add the egg yolks and lemon zest. Fold in the flour, milk and lemon juice. It will look runny and curdled but that’s ok. Using a clean and dry bowl and whisk, beat the egg whites and slowly add the sugar to make a nice glossy meringue. Mix in a third of the whites to the lemon mix, then lightly fold in the rest of the whites, being careful to keep it light and airy. Pour into your gratin dish then, place in your deep tray then carefully pour the boiled water into the tray to come about halfway up the side of the gratin dish. Place in the oven and bake 50 minutes until firm and golden brown. Leave to cool a little, it can be eaten warm or room temperature. You should end up with a lovely lemon curd under a light sponge. Best served with cold pouring cream.