Magical Lemon Pudding

A community recipe by SavAged

Not tested or verified by Nigella.com

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Introduction

You don't need to be Harry Potter, the 'magic' is actually science, like all cooking. BUT, when a bowl of curdled-looking 'GAK' transforms itself into a feather-light sponge floating on a tangy hot lemon-curd sauce, you'd be forgiven for serving it up with a swirl of your star-studded cape! This can be served cold... If you can wait that long.

Ingredients

Serves: 6 to 8

2 medium eggs (separated)
1 ounce butter (plus extra for greasing)
1 tablespoon all-purpose flour (rounded)
6 ounces superfine sugar
1 large lemon (unwaxed or well-scrubbed)
8 fluid ounces milk
1 pint boiling water

Method

Magical Lemon Pudding is a community recipe submitted by SavAged and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to Gas 4/ 350ºF/ 180ºC

Butter a 2 pint ovenproof dish and stand it in a roasting tin

Beat the egg yolks with the butter, flour and sugar

Add the zested, or grated, rind and juice of the lemon

Whisk in the milk. It WILL curdle and look revolting - don't worry, this is part one of the MAGIC!

Whisk the egg whites until fairly stiff and fold into the mixture. This will NOT improve its appearance one tiny bit - it still shouldn't worry you, the first rule in my kitchen is SHOW NO FEAR.

Pour the whole disgusting mess into your greased dish, and pour just-boiled water into the roasting tin, to come about halfway up the side of the dish - a pint or so should do it.

Bake for 40 minutes, until the top is risen and a light, golden brown.