Enyd's Lemon Pudding

My mother Enyd used to make this pudding for Sunday dessert and boy did we love it!! 

The original recipe she used had less milk in it but she added too much by mistake one day but we all preferred it as the sauce on the bottom of the pudding was more liquid and it tasted so good!!

The spongy is unbelievably 'fluffy' and really does melt in your mouth and the sauce is creamy and lemony and just yummy.

My eldest son Nick loves this pudding and usually asks if can I make it for dessert if he's coming to dinner!

I usually double up the ingredients if there's 4 or more for dinner because it's the type of dessert you always want a second helping of!!

INGREDIENTS:
2oz butter
4oz caster sugar
2 eggs (separated)
2oz self raising flour
rind and juice of 1 lemon
3/4 pint of milk






METHOD:
Cream the butter and sugar. Add egg yolks and beat well. Add rind and juice of lemon and then add flour, beating well. Add milk last.
Beat egg whites until stiff and fold into mixture. Pour mixture into greased bowl and place in tray with about 1 inch of cold water.
Bake at 180 degrees Celsius (160 fan oven) for about 45 minutes until lightly browned. Serve immediately.

Alternatively pour into individual greased ramekins and bake as above in the bain marie for approx 25 minutes