Light, tangy and mouth-watering, this is lovely hot or cold - with or without cream. A bowl of strawberries or raspberries on the side is delectable if you’re serving it cold. Granny was given the recipe by an American friend and wrote it down in her kitchen notebook, under ‘Lemon Pudding (delicious)’ hence its title, which adheres to this day.
Turn on the
Whisk the butter in a large bowl until soft, then add the sugar and whisk until fluffy. Gradually whisk in the lemon juice, followed by the grated lemon rind and egg yolks. Sift the flour onto the mixture and stir it in with a metal spoon, then gradually stir in the milk. Whisk thoroughly until very smooth.
In a clean bowl, whisk the egg whites with the cream of tartar until they stand in soft peaks. Then, using a metal spoon, fold gently into the pudding mixture, about a quarter at a time. Pour the mixture into the soufflé dish and stand the dish in the roasting pan of water in the oven.
© 2010 Josceline Dimbleby. All rights reserved.