Lemon Delicious
So true to its name, lemon delicious is soft and pillowy with a layer of thick lemon curd.
The last egg I cracked was a double-yolker which has given the pudding a rich colour. A double-yolked egg means there is slightly less egg white but no issue here.
Serves 4
75g butter, softened
¾ cup caster sugar
3 large free-range eggs, separated
finely grated zest of 1 large lemon (about 1 tablespoon zest)
¼ cup plain flour
½ teaspoon baking powder
¾ cup milk
¼ cup plus 2 tablespoons lemon juice
Preheat the oven to 160°C. Lightly butter a 3 ½-4-cup-capacity ovenproof dish and sit inside a deep roasting tin. Boil the kettle.
Beat the butter and sugar together until combined. Add the egg yolks and beat for 2-3 minutes.
Fold in the lemon zest. Sift in the flour and baking powder, pour in the milk and fold until just combined. Fold in the lemon juice.
Whisk the eggs whites until they form soft peaks then fold one tablespoonful into the lemon mixture to loosen. Add the remaining egg whites and gently fold in.
Place the mixture in the prepared dish. Pour hot/boiling water into the roasting tin (aka water bath), until it comes about three-quarters the way up the sides of the ovenproof dish. Carefully place in the oven and bake the lemon delicious for 35-40 minutes until well puffed and golden brown.
Serve lemon delicious warm with ice cream, whipped cream or yoghurt.