This is a gorgeous old-fashioned family pudding which separates into two quite distinct layers when it cooks; it has a lovely fluffy top and a creamy lemon base, provided it is not overcooked.
Preheat the oven to 180°C/ fan 160°C/ gas 4.
Cream the butter until really soft, then add the caster sugar and beat well. Separate the egg yolks and whisk in one by one, then stir in the flour. Grate the rind of 2 lemons on the finest part of the grater. Squeeze and strain the juice and add the rind and juice then add the milk.
Whisk the egg whites stiffly in a bowl and fold gently into the lemon mixture. Pour into a 1.2-litre pie dish, place in a bain-marie and bake for 35–40 minutes. Dredge with icing sugar. Serve immediately alongside the softly whipped cream, flavoured to taste with Limoncello, or some crème fraîche.
Recipe and photos are from Simply Delicious – The Classic Collection by Darina Allen, with photography by Peter Cassidy. Published by Kyle Books and available from all good book shops.
- 40g butter
- 225g caster sugar
- 3 organic, free-range eggs
- 75g plain flour
- 2 organic, unwaxed lemons
- 300ml whole milk
- icing sugar, to decorate
- 300ml softly whipped cream flavoured with Limoncello, or crème fraîche, to serve