Juicy lemon pudding with rich lemon sauce

Method

1. Grease a pudding bowl with a 600ml capacity. Set the oven to 180°C/gas 4. Beat the butter, lemon zest and sugar together in a large bowl until creamy. Add the egg yolks, flour and juice and gradually add the milk.

2. In a separate bowl, beat the egg whites until stiff. Gently fold the egg whites into the pudding mixture and spoon into the prepared pudding bowl. Place the bowl into a deep roasting pan and fill the pan with very hot water, to come half way up the sides of the bowl. Bake for 45 minutes.

3. To make the sauce, beat the egg, sugar, lemon zest and juice together until smooth. Cook over a very gently heat until the mixture starts to thicken. Add the butter and stir continuously until it melts and the sauce thickens.

4. Serve generous portions of the pudding with the sauce spooned over and a good drizzle of fresh cream.