250g Sugar
1 tblsp butter, softened
2 large eggs, separated.
3 tblsp cream flour
zest and juice from 1 large lemon
250ml milk

This is not a true Soufflé but it is my favourite lemon pudding recipe. It is absolutely deeee-licious.

The top should be light and spongy, the bottom should be a sticky lemon sauce.

Grease a deep 15cm pudding dish. Using an electric mixer beat sugar and butter together very well. Then beat in the egg yolks, flour, zest and juice. Then add in the milk in a slow stream, beating constantly.

In a separate bowl beat the egg whites to form stiff peaks and fold them into the lemon mixture as gently as possible. Pour the batter into the pudding dish and bake in the centre of a preheated 180C conventional oven for about 40 mins, or until top is rich golden brown and springs back when touched with the fingertips. Let the soufflé cool slightly and serve it warm by spooning out portions of both the top "cake" layer and bottom "sauce" layer with freshly whipped cream.