This was a very popular dessert in Australia and I have fond memories of it growing up. It seems to have winged its way over here through various antipodean chefs and we resurrected it for the menu last year… it was very popular. One pudding mixture cleverly makes a two-textured pudding of lemon curd and light sponge as it’s baked in a water bath. It’s very easy and quick to knock up, and delicious served warm or cold with double cream.
Serves 4 generously.
1.Beat the butter and first lot of sugar in your mixer with the whisk attachment until light and creamy. Add the egg yolks one by one, then the lemon zest, mixing well and scraping down the sides often. Sift the flour and mix into the eggs and butter, along with the milk and lemon juice for a minute or so until any lumps are gone. It will look runny and split but fear not, that’s normal. Wash and dry well your bowl and whisk in preparation of the next stage and set your oven now to 180C.
2. Pour the egg whites into your mixing bowl and start beating them. When they start to rise up slowly pour in the second lot of sugar and beat for a few minutes to achieve a stiff and glossy meringue. Whisk in a spoonful in to your lemon base and then gently fold in the rest, keeping as much air and volume in as you possibly can without having any lumps of egg white.
3. Lightly butter an 8’’ gratin dish and carefully pour in your lemon mix. Boil the kettle, place the pudding into a deep tray and onto the middle shelf of the oven then carefully pour boiling water to come halfway up the pudding dish. Bake for 40 minutes until set and golden.
(If you fancy individual puddings the mix can be put into teacups or ramekins and cook for less time, about 15-20 minutes.)
Serve warm or at room temperature, or reheat in a moderated oven for 5 minutes.