I have lost count of how many times I have made this pudding.
Whilst recovering from head and neck cancer, this dish was my go to food when I had to eat and was having trouble with sickness or swallowing. I still make this 2-3 times a week. For me it adds calories and is a comfort food. It’s super easy to make and even if you mess it up it still tastes delicious. I literally drown mine in pure pouring cream and settle in to saviour each mouthful. ❤
60 gm unsalted butter, softened (I use just regular butter if you don’t have unsalted)
330gm (1 1/2 cups ) caster sugar
Finely grated rind of one lemon , plus 150 ml juice (from about 2-3 lemons)
3 eggs, separated
60 gm self raising flour
375 ml milk (1 1/2 cups) milk ( full fat works best I have found)
Pure icing sugar an pouring cream to serve ( I also add Golden North Ice Cream)
Preheat oven to 170oC. Beat butter ,sugar, and lemon rind in an electric mixer until pale(2-3 minutes). Add yolks one at a time.beating well to combine between each addition, add flour, then gradually add milk, mixing until a smooth batter forms. Scrape down sides of bowl and stir in lemon juice. Transfer batter to a bowl and clean dry mixer bowl thoroughly.
Whisk eggwhites in an electric mixer until firm peaks for, then gradually add to batter, gently folding in until well combined. Pour into a 1.5-litre ceramic or glass dish, place in a deep baking tray, transfer to oven, then fill tray with enough boiling water to come halfway up sides of dish.
Bake until risen and golden brown on top(40-50 mins) Cool briefly (5minutes) then dust with icing sugar and serve with cream or ice cream.
Courtesy of Gourmet Traveller and Bethany Finn’s mum.