Lemon Sauce Pudding Recipe

50 g/2 oz/0.25 cup unsalted (sweet) butter, softened, plus extra for greasing
75 g/3 oz caster (superfine) sugar

2 eggs, separated
15 ml/1 tbsp plain (all-purpose) flour

Finely grated rind and juice of 2 small lemons
200 ml/7 fl oz/scant 1 cup milk
Lightly whipped cream, to serve

Method:

Beat together the butter and sugar until light and fluffy. Beat in the egg yolks, flour, lemon rind and juice together. Stir in the milk. Whisk the egg whites until stiff, then fold in with a metal spoon. Turn into a lightly greased ovenproof dish and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes or until risen and golden brown. The mixture will separate into a golden sponge with a buttery lemon sauce underneath. Serve with lightly whipped cream.