This moist lemon pudding cake is an excellent party dish, it can be served warm just out of the oven or it is equally good served out of the fridge.

Makes: 6-8 servings

You will need:

Lamb Brand Castor Sugar 150g

Lamb Brand Plain Flour 90g

Lamb Brand Salt ½ tsp.

Whole Milk 375ml

Lemon Juice 80ml (juice of 3 lemons)

Large Eggs 4, separated

Lemon Zest 2 tsp.

Fresh berries, for serving

All you have to do is: 

1. Preheat the oven to 180 degrees C. Grease an 8-inch baking dish or 6 ramekins.

2. In a large bowl, whisk together the egg yolks, lemon zest and lemon juice. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.

3. Whip the egg whites until soft peaks form, then gently fold them into the batter.

4. Pour batter into the greased dish or ramekins. Place the dish or ramekins in a larger pan and pour in enough cool or lukewarm water to reach halfway up the sides of the dish or ramekins. Cover the dish with foil then place in oven and bake until the cake is set, about 30-35 minutes.

5. Allow to cool slightly, then carefully invert onto a plate. Serve with some fresh berries.

The lemon pudding cakes can be refrigerated for 2 days.