|Photo from BBC Good Food|
Still, I managed to cut the burned top off and there was still around two-thirds of the sponge left - and it didn't taste burned at all - so we ate it anyway, just minus it's lovely brown crunchy top.
Once we've replaced our weighing scales (which have melted in some bizarre and unknown heat-induced accident that no-one can lay claim to), I'll have another go at this one.
The sponge is as light as a feather, owing to the whipped egg whites. It put me in mind of Floating Islands, although floating on a sea of lemon curd. The flavour was beautifully lemony - and not so lemony that it made your eyes cross and your saliva glands go into overdrive. Just a balmy lemon curd that was completely yummy.
SELF-SAUCING LEMON PUDDING (serves 4)
200g caster sugar
1 lemon, zested
100ml lemon juice (include the juice from the zested lemon)
3 eggs, separated
50g plain flour, sifted
icing sugar for dusting
1. Heat the oven to 180deg C/fan 160deg/gas mark 4.
2. In a bowl, whisk the butter and sugar together until they are creamy. Add the lemon zest and whisk again to combine.
3. One by one, add the lemon juice, egg yolks, flour and milk until you have a smooth batter.
4. Whisk the egg whites until firm but not stiff, and fold the two mixtures together.
5. Pour into a buttered oven proof souffle or baking dish and put it in a baking tray half-filled with hot water.
6. Bake for 30-40 minutes until the top is browned (check after 30 minutes) and set and there is a gooey lemon curd below.
7. Remove the dish from the tray, dust with icing sugar and serve hot, with or without cream.