Luscious Lemon Pudding with Summer Berries

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 50g soft butter, plus extra for greasing
• 200g caster sugar
• 2 large lemons
• 3 large eggs
• 50g plain flour
• 300ml milk
• 200g strawberries
• 150g blueberries
• 2 tbsp blackcurrant cordial or 2 tbsp sugar
• icing sugar, for dusting

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 180°C (350°F). Grease a 1.5-litre ovenproof dish with a little of the soft butter and stand it in a larger roasting tin.

2. Finely grate the zest from both lemons, then squeeze out the juice. Separate the eggs, putting the whites in a clean, dry bowl.

3. Beat the remaining soft butter with the caster sugar until light and fluffy. Beat in the egg yolks one at a time, then the lemon zest and juice.

4. Fold in the plain flour, then gradually stir in the milk until smooth. Whisk the egg whites to soft peaks and fold them gently into the lemon mixture in two additions.

5. Pour the mixture into the greased dish. Pour boiling water into the tin around the dish to halfway up its sides. Bake for 40 to 45 minutes, until golden on top and just set; the centre should reach 160°F (71°C).

6. While the pudding bakes, halve any large strawberries and toss them with the blueberries and the blackcurrant cordial, or the sugar if using instead.

7. Lift the dish out of the water bath and leave to cool for 10 minutes. Dust with icing sugar and spoon the berries alongside the warm pudding.