Baked Lemon Pudding with Lime Yoghurt

Ingredients

• 50 g butter at room temperature
• finely grated zest of 1 lemon
• 115 g caster sugar
• 2 eggs (separated)
• 40 g plain flour (sifted)
• 300 ml full cream milk
• 2 tbsp lemon juice
• 1/2 tsp salt
• 125 ml plain full fat yoghurt
• finely grated zest of 1 lime
• 2 tsp caster sugar
• 1 tsp lime juice
• raspberries to serve (optional

Instructions

1. 1

   Preheat oven to 180 degrees C

2. 2

   Place the butter, zest and sugar in a bowl and beat until pale and creamy

3. 3

   Add the egg yolks, one by one beating well after each addition

4. 4

   Fold through the flour and add the milk in a steady stream, whisking lighting to combine

5. 5

   Add the lemon juice and salt and mix to combine (the mixture will look slightly curdled)

6. 6

   Place the egg whites in a clean bowl and whisk until stiff peaks form

7. 7

   Using a large metal spoon, fold the egg whites through the batter

8. 8

   Pour the batter into 4 x 250ml greased ovenproof ramekins and bake for 15 minutes until lightly browned

9. 9

   While the puddings bake, mix the yoghurt with the zest, sugar and juice and set aside

10. 10

    Serve the pudding with a good dollop of yoghurt and some berries if preferred