© David Loftus

lovely lemon curdy pud

method

This is really tasty and dead easy to make – my sister Anna loves it! It looks good cooked in a Pyrex dish, as it goes into layers as it cooks, with a sort of lemon curdy custard at the bottom and a spongy meringuey top. Mmmmmmm... very delicious!

Preheat the oven to 200ēC/400ēF/gas 6. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.

Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don't over-mix it; you don't want the air to come out of the egg whites. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.


• from Happy Days with the Naked Chef

serves: 4

ingredients

• 55g butter
• 115g sugar (vanilla sugar is nice)
• grated rind and juice of 1 lemon
• 2 large eggs, separated
• 55g self-raising flour
• 285ml milk