Light lemon pudding

Light lemon pudding
Serves 4
90g butter
115g caster sugar
2 lemons, zest and juice
60g self-raising flour
2 large eggs, separated
140ml milk

To serve:
Cream, or ice cream



  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.

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