Used to make this a lot
Surprise Lemon Pudding serves 4
Finely grated zest and juice of 4 lemons
3and a half oz(100g) butter softened
6oz(175g) caster sugar
4 eggs, size 2, separated
2oz (50g) plain flour
4floz(112ml) milk
7in(18cm) souffle dish or pudding basin - oven 350F 180C gas mark 4
Butter the dish.
Using and electric of hand- held beater, cream the butter with the sugar to form a creamy white, fluffy mass, which will stand up in soft peaks.
Add the lemon zest and juice. The mixture will probably curdle at this point. Do not fret, just add the egg yolks, one at a time, beating continuously, then beat in the flour and milk.
With a clean wire of electric hand whisk, beat the egg whites until they are firm and stand in snowy peaks.
Fold them gently but thoroughly into the mixture.
Pour into the buttered dish, place the dish in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the dish.
Bake for about 45 minutes, until the top is golden brown and the pudding has risen.
Under the sponge will be a layer of thick lemon custard.
Serve hot of warm.