Lemon Sponge Pudding

1/4 cup butter, plus extra for greasing
grated rind and juice of 2 lemons
1/2 cup superfine sugar
2 eggs, separated
1/2 cup self-rising flour
1 1/4 cups milk


Heat oven to 375. Use a little butter to grease a 5-cup baking dish.

Beat lemon rind, remaining butter, and sugar in a bowl until pale and fluffy. Add egg yolks and flour and beat together well. Gradually whisk in lemon juice and milk — milk will curdle.

In a grease free bowl, beat egg whites until they form stiff peaks. Fold egg whites lighly into lemon mixture using metal spoon, then pour into prepared baking dish.

Place the dish in a roasting pan and pour hot water to come halfway up the side of the dish. Bake for 45 minutes, until golden.

Serve immediately.
This will separate when cooking into a sponge cake with sauce underneath.

from One Pot, Clay Pot, Slow Pot