At this time of year citrus trees are in full production and many people are wondering what on earth to do with the harvest! Geoff Jansz has a ‘delicious’ solution to the problem. He makes a light and fluffy, self-saucing pudding using new season lemons.
Ingredients
4 eggs, separated
1 cup caster sugar
50g butter, softened
zest of 2 lemons
1/3 cup self-raising flour, sifted
juice of 3 lemons
1 1/2 cups milk
Method
Preheat the oven to 160°C.Wash the lemons, remove the zest from two and then juice all three. Separate the eggs.Whisk the egg whites until soft peaks form. Add half the caster sugar, a little at a time, until it is fully incorporated and the mixture is glossy.Cream the butter with the rest of the caster sugar and the lemon zest.Add the egg yolks, then the flour, lemon juice and milk. Mix thoroughly.Add a little of the meringue mix, then gently fold in the remainder.Tip into a pudding basin. Stand the basin in a baking dish, then half fill the baking dish with luke-warm water. This will stop the base of the pudding from burning.Bake for 45 minutes to 1 hour, or until the top has set and is lightly browned.