Lemon pudding

This lemon pudding is delicate and intoxicating. Of British influence, a cross between a soufflé and a pudding, it’s easy to make and will delight your guests with its delicate flavour and a texture which is incredibly soft and creamy. You’ll only spend a few minutes making it. Don’t panic if, before going in the oven, the batter seems too liquid: this is quite normal. Similarly, don’t panic if, after cooking, the centre seems too creamy: this is the desired effect, to give it a decadent and irresistible feel. And it is normal, therefore, that the consistency of the lemon pudding is uneven: the pleasure is dipping in your spoon and finding various textures of frothiness alternating with creaminess. So, take advantage of the best seasonal lemons and get to work!

Melt the butter in a saucepan. When warmed, transfer to a bowl with the grated lemon zest, sugar, vanilla, egg yolks, and finally, gradually, the flour. Then add the milk, stirring well. You will get a rather fluid consistency but this is normal. Squeeze the juice of a lemon into the mixture. Finally, fold in the beaten egg whites, stirring gently from below. Place in the oven in a bain marie for 45 minutes at 200°C. If the top begins to burn, cover with a sheet of aluminium.