TradPuds

Lemon and vanilla puddle pudding

50g butter
200g golden caster sugar
1 lemon, zested
100ml lemon juice 
3 eggs, separated
50g plain flour,sifted
250ml milk
1 tsp vanilla extract
icing sugar for dusting
Double cream to serve

Heat the oven to 160C

Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together. Pour into a buttered ovenproof souffle or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a gooey lemon curd below. Serve hot with or without cream.

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