Ingredients 75g butter, unsalted, softened, plus a little extra for lining dish (2 1/2 oz) 2 lemons, unwaxed, rind and juice 120g caster sugar (4 1/4 oz) 3 medium eggs, separated 30g self-raising flour (1 1/4 oz) 400ml milk, (14 1/2 fl oz) Method 1.Preheat the oven to 180°C (356 F), gas mark 4. Butter a 1.5-litre dish about 6cm deep. Cream the butter with the grated lemon rind, sugar and a pinch of salt until light and fluffy. 2.Beat in the egg yolks one by one until thick and glossy, then stir in the flour and milk; alternate between the two, adding a bit at a time. Stir in the juice of the lemons. Beat the egg whites until stiff and fold in lightly but thoroughly. 3.Pour into the buttered dish and bake for 35 minutes , until the top is golden, puffed and just firm to the touch.
Underneath the sponge topping there will be a creamy lemon sauce – this the charming little surprise.'
75g butter, unsalted, softened, plus a little extra for lining dish (2 1/2 oz)
2 lemons, unwaxed, rind and juice
120g caster sugar (4 1/4 oz)
3 medium eggs, separated
30g self-raising flour (1 1/4 oz)
400ml milk, (14 1/2 fl oz)
Method
1.Preheat the oven to 180°C (356 F), gas mark 4. Butter a 1.5-litre dish about 6cm deep. Cream the butter with the grated lemon rind, sugar and a pinch of salt until light and fluffy.
2.Beat in the egg yolks one by one until thick and glossy, then stir in the flour and milk; alternate between the two, adding a bit at a time. Stir in the juice of the lemons. Beat the egg whites until stiff and fold in lightly but thoroughly.
3.Pour into the buttered dish and bake for 35 minutes , until the top is golden, puffed and just firm to the touch.
Underneath the sponge topping there will be a creamy lemon sauce – this the charming little surprise.'
This is one of my favourite desserts.