This lemon pudding self sauces so all you need to add is maybe a dollop of cream!
175g caster sugar
3 eggs, separated
75g self raising flour
2 lemons, zest and juice
Preheat the oven to 180degrees Centigrade.
Grease a deep baking dish, 2 litre capacity.
In a large bowl, whisk the egg whites until stiff peaks, set aside.
In another large bowl, whisk the butter and sugar.
Add the egg yolks, one at a time, to the butter and sugar mix, beat well in.
Fold in half the flour followed by half the lemon zest and juice.
Repeat the flour, lemon zest and juice.
Fold in the milk.
Carefully fold in the egg whites.
Pour the batter into the prepared dish.
Bake for 50mins until golden brown.