3 tblspns butter
1/2 cup sugar
1/2 cup self raising flour
juice and zest 2 lemons
3 eggs, separated
1 cup milk
time: 15 minutes active
baking: 50-55 mins
you will need:
Daphne, the delcious lemon souffle!
This simple, lovely and easy dessert has always been a favourite in our home. My mum used to make her 'lemon delicious pudding' whilst the Sunday roast was cooking. She'd slip it into the oven when she took the meat out and, by the time that we were done with dinner, it was filling the house and our hearts with its sweet, citrusy aroma.
The magic trick that it performed in the oven was that the top would rise and bake as light as a sponge cake, whilst in the bottom of the dish lurked a lush and velvety lemon custard.
I still haven't worked out how that happens, but it hasn't stopped me from baking this dessert over and over!
Start by pre heating your oven to 350f and buttering your baking dish. If it has low sides, you might want to line the sides with buttered baking parchment.
In a large mixing bowl, cream (beat with a whisk) the butter and sugar. Add the flour and lemon zest and juice.
In a small bowl, beat the egg yolks and milk.
Using electric beaters, whip the egg whites in a clean, dry bowl. Add a pinch of salt and beat them until they are foamy and hold their peaks.
Add the yolks and milk to the creamed butter and sugar, spoon about 1/4 of the beaten egg whites into this mix and stir through. Add the rest of the egg whites and fold gently through the batter.
Pour this mix into your baking dish and place it in a water bath (ie: have a larger baking pan filled with about 1/2 inch of boiling water and place the pudding into this pan).
Bake for 50 minutes, until the top is lightly golden brown and crisp.
Serve dusted with confectioner's sugar and wanton amounts of cream!