One of those really yummy self-saucing puds, with a layer of fluffy sponge on top and creamy curd on the bottom.
40g very soft butter
225 g caster sugar
zest and juice of 2 lemons
300ml full fat milk
Preheat the oven to 180C/ 350F.
Grease a 1 litre pudding dish and place it in a larger tray, for the bain marie.
Zest and juice the lemons.
Give the butter a solo preliminary beating, then add the sugar and cream together until smooth, light and fluffy.
Separate the eggs, add the yolks, set the whites aside.
Add the flour followed by the lemon juice.
Whisk the egg whites until soft peaks form and gently fold into the batter.
Pour into the prepared dish, fill the larger tray with boiling water and bake for 35-40 mins. Dust with lots of icing sugar, and eat immediately with creme fraiche or whipped cream.