michelle picker cooks

My sister made this wonderful lemon pudding for a special occasion. Adapted from a Jamie Oliver recipe, This pudding cooks in layers with a soft lemon custard underneath and a light cake texture on  top.

To make enough for 8, cream 100g (3½ oz) of butter with 230g (8 oz) of sugar and the finely grated zest of 2 lemons. Add 4 egg yolks and 110g (4 oz) of self-raising flour and combine well before adding the juice of the 2 lemons and 600ml (20 fl oz) of low-fat milk. In a separate bowl whisk the egg whites until stiff then fold the rest of the mix gently into the egg whites until fully incorporated. Pour into a buttered oven dish and place the dish in an oven tray with water coming half-way up the sides. Bake in a pre-heated oven for 45 minutes. Serve hot with vanilla ice cream.