This delicious pudding separates during cooking to form a creamy sauce topped with a light sponge.
50g butter or margerine Juice of 2 lemons Grated lemon rind 75g caster sugar 2 eggs, separated 25g plain flour 175ml milk
Method:
Cream the butter with the sugar and grated lemon rind. Mix in egg yolks, flour and lemon juice. Gradually stir in the milk. Whisk egg whites until stiff and fold into lemon mixture. Grease a 600ml ovenproof dish and pour in the mixture. Stand dish in a roasting tin and add water to a depth of an inch. Bake for 40 mins at 180C or Gas Mark 4
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