Recipe | Lemon Melt Pudding

Ingredients (serves 4):

50 g butter

50 g all-purpose flour

150 g sugar

Zest and juice of 1 lemon

3 eggs, separated

100 ml milk

Icing sugar for dusting

Method:

1. Separate the eggs. Beat butter, sugar, egg yolk, lemon zest and juice together until pale and creamy.

2. Add the sifted flour and milk, alternating the mixture and beat until batter is combined and there are no lumps.

3. In a separate bowl, whisk the egg whites to soft peaks and add one large spoonful into the batter to lighten. Fold in the rest of the egg whites.

4. Pour into four well-buttered ramekins and place in a deep baking tray. Add hot water up to the half-way mark.

5. Bake for 45 minutes in a pre-heated 180 C oven. The top should be browned, but the insides will be wobbly, with a bit of gooey lemon sauce.

6. Dust with icing sugar and garnish with lemon zest.