Lemon sponge pudding

Method

1. Lightly grease a 1.5-litre ovenproof dish with a little butter. Preheat the oven to 180°C/fan160°C/gas 4.

2. Using an electric hand whisk, beat together the butter, sugar and lemon zest until softened. Beat in the egg yolks, one at a time, then briefly mix in the flour. Gradually stir in the milk and lemon juice – the mixture will look slightly curdled.

3. In a clean, grease-free bowl, whisk the egg whites to soft peaks. Using a large metal spoon, fold them into the lemon mixture. Pour the mixture into the prepared dish and bake in the oven for 40 minutes, until the sponge layer is firm and golden on top.

4. Divide the pudding between bowls and serve immediately, with a spoonful of whipped cream, if you like.

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