This light and refreshing pudding looks very dramatic rising well up above the edge of the dish. This was the first pudding I ever made; it seemed like a miracle to me then, and I still think it is excellent and refreshing. If you like a particularly sharp lemon taste, as I do, dissolve the gelatine in extra lemon juice instead of the water. To serve 4-6 use 4 large eggs (size 1–2), separated, 125g (4oz) caster sugar, the finely grated rind and juice of 3lemons and 150ml (¼pint) double or whipping cream. Use a lightly buttered 900ml (1½pint) Soufflé dish.
Cut a strip of foil or greaseproof paper which when folded in half lengthwise is twice the depth of the dish and will fit round the sides with an overlap. Oil one side of the folded foil or paper, then mould it round the outside of the dish, cut edges uppermost. Secure with paper clips or tie with kitchen string.
Put a heatproof bowl over a saucepan of simmering water. Add the egg yolks and sugar and mix well. Add the lemon rind and juice and beat thoroughly until pale and thick enough to leave a trail on the surface.
Dissolve 1 sachet powdered gelatine completely in 3tablespoons of hot water. Fold into the egg yolk mixture. Whip the cream until it holds soft peaks, then fold into the mixture with a large metal spoon.
Whisk the egg whites until fairly stiff, then fold in to the lemon and egg yolk mixture gently but evenly with a large metal spoon. Pour into the prepared Soufflé dish and level the surface carefully with a spatula.
Chill well for at least 4 hours. When set, remove the paper clips or string and run a palette knife dipped in hot water between the 2 layers of paper or foil. Carefully peel away from the mixture. Decorate before serving.