Lemon And Vanilla Puddle Pudding - cooking recipe

Ingredients

50 g butter
200 g golden caster sugar
1 lemon, zested
100 ml lemon juice (include the juice from the zested lemon)
3 eggs, separated
50 g all-purpose flour, sifted
250 ml milk
1 teaspoon vanilla extract

Preparation

Heat the oven to 350 degrees F.
Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor.
Add the lemon juice, egg yolks, flour, milk and vanilla one by one until you have a smooth batter.
Whisk the egg whites until firm but not stiff and fold the mixtures together.
Pour into a buttered ovenproof souffle or baking dish and put in a baking tray half filled with hot water.
Bake for 45 to 50 minutes until the top is lightly browned and set and there is a gooey lemon curd below.
Serve hot with or without vanilla ice cream or whipped cream.