This recipe is adapted my from my Grandma's cookery book. She used to make pudding every Sunday lunchtime when I was little, although I don't remember her making this.
However it was a childhood favourite of hers & when I made this for her, she said it transported her back in time & brought back so many happy memories.
A reminder that food is so much more than just fuel!
zest of 1 organic lemon and juice of 2 organic lemons ( or unwaxed lemons)
225g caster sugar
3 large eggs separated
100g free by doves farm gluten free self raising flour or similar
50g unsalted butter or vegan alternative
300ml milk or vegan alternative
Grated dark chocolate (optional)
1 First preheat the oven to 180c. Then separate your eggs
2 Whisk the egg whites till they form firm peaks, and set to one side.
3 Cream together the butter and sugar. Add the egg yolks and then fold in the flour.
4. Mix in the milk, lemon juice & zest. When you have a nice smooth batter, gently fold in the egg whites.
5 Pour into an oven proof dish and bake for 40 mins. When you remove from the oven, that's when you want to grate your chocolate over the top.
The top will be cooked and cakey and the bottom will be like a creamy lemon sauce. Serve whilst warm.
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