Lemon Puddings

Preheat the oven to 175 ̊C. Lightly grease 6 x 200 ml capacity ramekins with butter.

Put the egg whites and yolks in separate bowls. Whisk the egg yolks, butter, the 3⁄4 of a cup of sugar and vanilla extract for two minutes until well combined.

Mix the lemon zest, juice and milk in a jug.

Fold the flour into the egg mixture with a little of the milk. Whisk in the remaining milk to make a smooth batter.

Whisk the egg whites and salt to soft peaks then gradually beat in the 3 tablespoons of caster sugar until thick and glossy. Using a large metal spoon, fold the egg whites into the batter in three lots. The mixture will be quite thin due to the high ratio of liquid to dry ingredients.

Ladle the mixture into the ramekins and place in a roasting dish. Pour in enough hot water to come halfway up the sides of the dishes.

Bake for 30-35 minutes until well risen and golden on top. Remove from the roasting dish.

To serve: If serving warm, leave in the ramekins and serve with the cream in a separate bowl. If serving chilled, run a knife around the edge and invert onto serving plates. Serve with a dollop of cream and garnish with a small mint or lemon leaf if desired.

Menu: Serve this with Baked Feta with Tomatoes, Oregano and Lemon to start, Spring Lamb with Green Olives for main, and Potato and Fennel Gratin as a side.