Here it is:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: Serves 6
- 50g/2oz unsalted butter, at room temperature,
- plus extra for greasing
- 225g/8 oz golden caster sugar
- finely grated zest and juice of 2 large lemons
- 4 large free-range eggs, separated
- 50g/2 oz self-raising flour
- 225ml/1 cup whole milk
- ½ level teaspoon cream of tartar
- icing/powder sugar, for sprinkling
- Heat the oven to 180°C/350°F/gas mark 4 and place a roasting tin half-filled with water on the centre shelf to warm up. Butter a 1.5–1.75 litre soufflé or other ovenproof dish.
- Whisk the butter in a large bowl until soft, then add the sugar and whisk until fluffy. Gradually whisk in the lemon juice, followed by the grated lemon zest and the egg yolks.
- Sift the flour on to the mixture and stir it in with a metal spoon, then gradually stir in the milk. Whisk thoroughly until very smooth.
- In a clean bowl, whisk the egg whites with the cream of tartar using an electric hand mixer until they stand in soft peaks. Then, using a metal spoon, fold them gently into the pudding mixture, about a quarter at a time.
- Pour the mixture into the soufflé dish and stand it in the roasting tin of water in the oven. Bake for 40 minutes, or slightly less in a fan oven, until risen and golden brown on top.
- Serve hot or cold, with a little icing sugar sifted over the surface if you like.