Lemon Surprise Pudding

The 'surprise' of this pudding is the way it stays soft underneath the set surface It's a lovely, indulgent consistency you only have to slide your spoon in to find out... #Pudding

Serves: 4-6

Prep Time: 20 minutes

Cooking Time: 40 minutes

Source: Great Food Made Simple, Lamona & John Topham CookBook, pg 56 Ingredients: 100g butter 250g sugar

4 lemons, juice and grated zest 4 eggs, separated

100g self-raising flour

300ml milk

2½ pint (1½ litre) oval ple dish

To serve

Fresh pouring cream Method:

1. Preheat the oven to 180°C/gas mark 4. 2. Beat the butter in an electric food mixer. When it's softened, add the lemon zest and sugar, and beat well. Add the egg yolks one at a time, and beat well. Sift the flour and fold Into the mixture with the milk and lemon juice. 3. In a separate bowl, whisk the egg whites to form stiff peaks. Then fold them into the lemon mixture. The mixture will look a bit lumpy at this stage-but don't worry, it doesn't need to be perfectly mixed. 4. Pour into the pie dish and bake for 40 minutes. 5. Remove from the oven and cool for a few minutes. The pudding should be well risen and set on top, but still wobbly underneath. Serve with fresh pouring cream.