Step by Step
- Preheat oven to 350°F (180°C). Lightly grease a 7-inch ovenproof dish.
- Cream together the butter, sugar, and lemon zest until they have a fluffy consistency. Add the flour and beat lightly until just incorporated.
- Then add egg yolks, milk, and lemon juice and mix thoroughly.
- In a fat-free bowl, beat the egg whites until stiff peaks form, and fold them into the creamed mixture.
- Pour the mixture into the ovenproof dish and place this dish into a roasting tin.
- Pour enough water into the roasting tin to cover the base with approximately 1 inch of water.
- Bake in the oven until the top is golden and springy to the touch.
My tips
If you cannot find self-rising flour, substitute with 1/2 cup of all-purpose flour, 1 teaspoon baking powder and a generous pinch of salt.
For a cooler dessert, let the pudding chill in the fridge for a few hours, instead of baking it. It’s great cold and makes for a refreshing summer dessert!
Nutrition
Serving: 1 servingCalories: 396 kcalCarbohydrates: 46 gProtein: 7 gFat: 22 gSaturated Fat: 13 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 6 gTrans Fat: 1 gCholesterol: 135 mgSodium: 192 mgPotassium: 180 mgFiber: 2 gSugar: 31 gVitamin A: 752 IUVitamin C: 29 mgCalcium: 79 mgIron: 1 mg
