Hot Lemon Pudding

I've been going through my mother's hand-written cookbook (which she started in the early 1970s), giving little cries of joy each time I've come across a recipe for a dish I ate often as a child.

Try this wonderfully easy hot lemon pud. It contains a lot of egg and very little flour, so it puffs up into a light, wobbly, lemon-scented cloud, with a deeply browned top. Excellent with cold whipped cream or hot custard.

My mum always writes down who gave her a recipe , and this one came from her friend and my dear godmother Mari.

Hot Lemon Pudding

3 large free-range eggs
2 Tbsp (30 ml) soft butter
¾ cup (180 ml) white sugar
juice and zest of 1 lemon
2 Tbsp (30 ml) flour
1 cup (250 ml) milk

Heat the oven to 190 °C. Butter a deep pudding bowl. Separate the eggs and lightly whisk the yolks. In a bowl, cream together the butter and sugar until fluffy.

Add the lemon juice and zest, and the flour, and stir well. Now add the egg yolks and the milk in the lemon juice and mix until well combined.

Beat the eggs whites to a firm peak (they should not be dry) and fold them carefully into the egg-yolk mixture. Pour the mixture into the pudding bowl and place the bowl in a roasting pan into which you have poured some hot water (the water should come three-quarters of the way up the sides of the pudding dish).

Bake for 35-40 minutes, or until puffed and brown on top. (Watch the pudding like a hawk for the last 10 minutes - you don't want the top to blacken.)

Serves 4

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