Lemon pudding

We gave this to Grandma and Grandad, to help them recover from an exhausting afternoon reading lots of children's books in Borders.

You'll need:

50g butter
200g sugar
zest of 2 lemons
100ml lemon juice (I juiced the lemons, then topped it up with a bit from a bottle)
3 eggs (separated)
50g self-raising flour
250ml milk

icing sugar to dust on top

Stick the oven on at about 180 degrees C.

Take your three egg whites, and whisk until they're firm (not stiff) - I did this in the food processor, but one of those hand whisks would also do the job.

In the food processor, cream together the butter, sugar and lemon zest. Add the lemon juice, egg yolks, flour and milk one at a time, giving each one a good blitz. You should have a smooth (ish) batter.

You'll then need to fold in the egg whites (carefully), and decant the lot into an oven-proof dish. It might be wise to run a little butter round the dish, so it doesn't stick.

Stand the dish on a baking tray, in about an inch of hot water. Carefully place the lot in the oven, and bake for 45-50 minutes. The top needs to be nice and brown, and should have set.

Dust with icing sugar, and eat while hot - you should have a beautiful gooey lemon curd underneath a very light sponge.