Woman’s Weekly have created this delicious lemon berry pudding you won’t be able to resist. Go on treat yourself!
- 150g (5oz) blueberries
- 30g (1oz) butter, softened
- 125g (4oz) caster sugar
- Grated zest and juice of
- 1 lemon (4-5 tbsp)
- 2 medium eggs, separated
- 150ml (¼ pint) milk
- 30g (1oz) plain flour
- Icing sugar, for dusting
- Cream, to serve
- 600-900ml (1-1½ pint) pie dish or soufflé dish, buttered
Set the oven to Gas Mark 5 or 190°C. Put the blueberries in the dish. Cream the butter and 2 tbsp of the sugar in a large bowl. Add the lemon zest and strained lemon juice. Beat together well.
Mix the egg yolks into the milk. Gradually beat small quantities at a time into the creamed mixture, with the flour and remaining sugar, beating until the mixture is well blended.
Whisk the egg whites until stiff but not too dry, and fold into the lemon mixture. Pour into the dish.
Put the dish in a roasting tin and add boiling water to come 2.5cm (1in) up the sides of the dish. Bake for 40-45 mins until the top is brown and set. There will be a gooey sauce underneath. Dust with icing sugar for serving. Serve warm or cold, with cream and more fruit.
When they’re in season, use fresh blackberries or raspberries in this pudding.