Fluffy Lemon Pudding

Cream the butter well. Add the granulated sugar and beat well. Grate the rind of the lemon and squeeze and strain its juice. Separate the eggs and add the yolks one by one, then stir in the flour and gradually add the finely grated rind and juice of the lemon, or lemons. Lastly add the milk.

Whisk the egg whites stiffly in a bowl and fold gently into the lemon mixture. Pour into a 2cup/1pt/560ml pie dish and bake n a moderate oven at 180°C, gas mark 4, 350°F, for about 40 minutes. Dredge with confectioner’s sugar and serve immediately with softly whipped cream.