23 - 35 minutes
- 40ml melted butter
- 300g self-raising flour
- 660g caster sugar
- 250g soft butter
- 2 Tbsp finely grated lemon zest
- 160ml lemon juice
- 8 eggs, separated
- 750ml milk
- icing sugar, to serve
- 100g freeze-dried raspberries, to serve
Preheat oven to 150°C. Lightly brush 12 x 250ml-capacity ovenproof dishes with butter and lightly dust with sugar.
Mix flour and sugar in a bowl. Rub in the softened butter. Add lemon zest and juice, then add egg yolks, milk and mix with a rubber spatula or wooden spoon.
Beat egg whites until stiff peaks form, and fold into the batter mixture by hand preferably.
Spoon mixture into prepared dishes. Bake in oven in bain marie at 150°C for approximately 20 - 25 minutes if using individual dishes and for 30 - 35 minutes if using the large dishes. The puddings should be puffed with a sponge topping and have a creamy sauce underneath.
Sprinkle with icing sugar and serve with freeze-dried raspberries and raspberry sorbet.