Light lemon pudding

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Light lemon pudding
Serves 4

Ingredients:

  • 90g butter
  • 115g caster sugar
  • Zest and juice of 2 lemons
  • 60g self-raising flour
  • 2 large eggs, separated
  • 140ml milk
  • To serve: Cream or ice cream

Method:

  1. Preheat the oven to 180°C/160˚C fan/gas mark 4 and lightly grease an 18cm ovenproof dish.
  2. Cream the butter, sugar and lemon zest together until light and fluffy.
  3. Add the flour and beat until just incorporated.
  4. Add the egg yolks, milk and lemon juice and mix thoroughly.
  5. Beat the egg whites until they form stiff peaks. Gently fold the whites into the butter mixture.
  6. Transfer into the ovenproof dish and place this dish into a roasting tin. Pour enough water into the roasting tin to a depth of about 2cm.
  7. Bake for 25-30 minutes or until the top is golden and springy to the touch. Allow to cool for 4-5 minutes, then serve with cream or ice cream.
  8. Nutritional information:

Per serving: 386kcals, 21.7g fat (12.8g saturated), 44.9g carbs, 31.4g sugars, 6.4g protein, 1.2g fibre, 0.182g sodium