Self Saucing Lemon Pudding

this was not actually one of your favourites as I quote you said"lemon is technically a fruit mum" and all who know you will understand this but it is so easy to make that I though I would include it, you did eat it all up by the way :)

INGREDIENTS

• 50g butter
• 200g caster sugar
• 1 lemon , zested
• 100ml lemon juice (include the zest from the zested lemon)
• 3 eggs , separated
• 50g plain flour , sifted
• 250ml milk
• icing sugar for dusting

METHOD

1. Heat the oven to 180C/fan 160/gas gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, egg yolks, flour and milk one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the two mixtures together.
2. Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 4O-45 minutes until the top is lightly browned and set and there is a sort of gooey lemon curd below. Remove the dish from the tray, dust with icing sugar and serve hot, with or without cream.Good cold too