ingredients
serves 4
1/4 cup butter, plus extra to grease
1/2 cup golden superfine sugar
finely grated zest and juice of 2 lemons
2 medium eggs, separated
1/2 cup self rising flour
1/2 pint semi-skimmed milk
method
1. Lightly grease four 7/8 cup ovenproof cups.
2. In a bowl, cream together the butter, sugar and lemon zest until the mixture is pale and fluffy. Beat in the egg yolks, and then the flour. Stir in the milk and lemon juice - the mixture will curdle at this stage so don't be alarmed.
3. In a clean, grease-free bowl, whisk the egg whites until soft peaks form, then fold them into the lemon mixture (which will still look curdled.) Divide the mixture among the prepared cups.
4. Stand the cups in a roasting tin and surround with boiling water to come halfway up the sides of the cups. Bake at 190°C (170°C fan oven) mark 5 for 35 minutes or until the puddings are spongy and light golden. When cooked, the puddings will have separated into a tangy lemon-custard layer beneath a light sponge topping. Serve immediately.
