Ingredients 60 g softened unsalted butter, or ordinary butter
1 cup caster sugar
1 tbsp marmalade
60 g self raising flour
350 ml milk
Grated zest of 2 lemons
80 ml lemon juice
Icing sugar and cream, to serve
Preheat the oven to 180°C or 170°C fan forced.
Lightly grease a 1½ -2 litre ovenproof dish.
Beat the butter (I ran out of unsalted, so used ordinary), caster sugar (or coconut sugar), and marmalade in an electric mixer for up to ten minutes or until thick and pale.
Beating butter, sugar in electric mixer
Separate the eggs (taking care not to get ANY water in the egg whites), and add the yolks to the mixture, one at a time.
Beat well after each one.
Add the flour and milk, beating well after each addition. Add the lemon zest and juice and mix until it becomes a smooth batter.
Batter will be a runny one
In a clean bowl, whisk the egg whites until soft peaks start to form.
Beaten egg whites
Fold in these egg whites in three batches, until it is just combined.
Fold egg whites in gently -do not over stir
Pour the batter into the greased baking dish.
Place this dish in a deep roasting pan and pour enough hot water in it to come two thirds up the sides of the dish.
It is easier to put dishes in the oven and then pour the water in
Cover, and bake for 15 minutes. Remove the foil or lid, and bake for a further 30 minutes or until the pudding is golden brown.
Cooked lemon delicious pudding
Leave in the oven to allow the pudding to cool slightly for about 10 minutes as this will stop it collapsing.
Transfer to the fridge and chill for an hour.
Dust with icing sugar if desired, and serve with lashing of thickened or clotted cream.