Lemon Pudding

Ingredients

• 50 g melted butter
• 2 lemons (zest and juice)
• 0.5 cup white sugar (for pudding)
• 0.25 cup white sugar (for meringue)
• 0.25 cup plain flour
• 2 eggs (separated)
• 0.75 cup milk

Method

1. Preheat your oven to 180°C. Melt the butter in the microwave. In a bowl, mix the melted butter with the lemon zest and juice, 1/2 cup of the sugar, the flour, then the egg yolks. Add the milk and mix until combined. Pour this lemon mixture into the baking dish.
2. In another bowl, beat the egg whites with a clean beater until the soft peak stage—that is, until the peaks turn over at the top when the beater is lifted from them. Add the remaining 1/4 cup of sugar and resume beating until it reaches the soft peak stage again.
3. Fold the egg whites into the mixed ingredients in the baking dish (see 1st image above), and stand it in a roasting pan of hot water. Bake for 40–60 minutes at 180°C. When cooked, the pudding should have a dark, caramelised, sponge-like top with a thick lemon sauce underneath (similar to the 2nd photo above). The sauce gets thicker and eventually sets the longer it is cooked.
4. Serve hot, warm or cold. This pudding goes great with vanilla ice cream when fresh out of the oven, and is especially delicious the next day by itself, once chilled in the fridge.