thanks to Kathy Paterson
Lemon Delicious by Kathy Paterson
Ingredients
75g butter, softened
3/4 cup caster sugar
3 large free-range eggs, separated
finely grated zest of 1 large lemon
1/4 cup plain flour
1/2 teaspoon baking powder
3/4 cup milk
1/4 cup plus 2 tablespoons lemon juice
Icing sugar, for dusting
Method
Heat oven to 160C. Butter a 3 1/2 - 4-cup-capacity ovenproof dish and sit inside a deep roasting tin. Boil the kettle.
Beat butter and sugar until combined. Add egg yolks and beat 2-3 minutes.
Fold in lemon zest. Sift in flour and baking powder, pour in milk and fold until just combined. Fold in lemon juice.
Whisk egg whites until they form soft peaks then fold one tablespoonful into the lemon mixture to loosen. Add remaining egg whites and gently fold in.
Place mixture in prepared dish. Pour hot/boiling water into roasting tin until it comes about three-quarters the way up the sides of the ovenproof dish. Carefully place in oven and bake lemon delicious for 35-40 minutes until we’ll puffed and golden brown. You will smell when it’s ready too. Try not to over-bake as this will result in no luscious lemon curd/custard in the base of the pudding
Serve with your favourite Appleby Farms flavour