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Magic Lemon Pudding

Ingredients

• 225g castor sugar
• 100g soft butter
• Zest and juice 2 lemons
• 3 eggs
• 125g self raising flour
• 750ml whole milk
• Set the oven to 180oc.

Method

Mix the butter and sugar until pale and fluffy.

Separate the eggs and add the yolks. Mix in the flour and milk and whisk to a smooth batter. Whisk in the zest and juice.

In a clean bowl, whisk the whites to stiff peaks ( add a pinch of salt)

Mix a third of the whites in to loosen the mixture. Gently fold another third in and then a final one, making sure they’re fully incorporated.

Butter 6 quarter litre capacity oven proof dishes and place in roasting tin.

Divide the mix into each.

Pour hot water into the roasting tin so its half way up the sides.

Bake until golden and puffed up – about 30 minutes.

Serve immediately with the blackberry compote and whipped cream.

Blackberry Compote

Ingredients

• 250g frozen blackberries
• 100g castor sugar
• Splash of crème de cassis liqueur – optional

Method

Cook the blackberries and sugar together until the sugar has melted.

Add the liqueur if you wish.