© David Loftus
Lovely Lemon Curdy Pud
Preheat the oven to 400°F. 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 overmix 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 pan 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 color.
• 1/4 cup butter
• 1/3 cup sugar (vanilla sugar is nice)
• grated rind and juice of 1 lemon
• 2 large eggs, separated
• 61/2 tablespoons self-rising flour
• 11/4 cups milk