Lemon pudding cake (lemon delicious)

Ingredients

• 2 eggs (divided)
• 2 1/2 tbsp unsalted butter (softened)
• 2/3 cup sugar
• 1 lemon zest (ie zest from 1 lemon)
• 1 lemon juice ((1 lemon is approx 1/4 cup))
• 2/3 cup milk
• 1/4 cup all purpose flour (plain flour)

Instructions

1. 1

   Preheat the oven to 355F/180C. Set some water to boil to use in a large baking dish/tin that will hold the baking dish you will use for the dessert itself. Lightly butter a baking dish with an approximate capacity of 3 cups (700ml, see below).

2. 2

   Place the egg whites in a clean bowl and keep the yolks to one side, separately. Beat the egg whites to a medium-firm peak and set aside.

3. 3

   In a separate bowl, cream together the softened butter, sugar and lemon zest until glossy. Add the egg yolks and mix in well. Then add in the lemon juice, milk and flour and mix everything so that they are well mixed.

4. 4

   Take a little of the egg white and mix into the yolk-milk mixture so that it breaks up and lightens the mixture a little. Then add in the rest of the egg whites and fold them in. Don't worry if your mixture looks a little lumpy and uneven - this is normal. You don't want to mix it so much that you lose all the air, but also try to avoid having large pieces of egg white remaining.

5. 5

   Pour the mixture into the buttered baking dish then place this inside the other dish/tin. Carefully pour in boiling water into the outer dish, taking care not to get any in the dessert itself, so that the water comes approximately halfway up the outside of the dish.

6. 6

   Carefully transfer the dishes to the oven and bake for approximately 30 - 35 minutes until the top is golden brown and springy to touch.