You can never make a mistake using one of Jamie Oliver’s recipes. He is really a genius. This pudding is super easy to make and super delicious. I made it in less than an hour and presented it to my mother-in-law who invited us for dinner on Easter Sunday. She thought that it was wonderful, so go ahead and make this spongy, meringuey, lemon curdy custardy pud. Delicious!
55 g butter
115 g sugar
1 lemon, grated rind and juice of
2 large free-range eggs, separated
55 g self-raising flour
285 ml milk
Preheat the oven to 200 degrees C. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.
Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well, but don’t over-mix it; you don’t want the air to come out of the egg whites. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it’s a nice golden colour.