Lemon And Vanilla Puddle Pudding

• 50 g butter
• 200 g golden caster sugar
• 1 lemon, zested
• 100 ml lemon juice (include the juice from the zested lemon)
• 3 eggs, separated
• 50 g all-purpose flour, sifted
• 250 ml milk
• 1 teaspoon vanilla extract

1. Heat the oven to 350 degrees F.
2. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor.
3. Add the lemon juice, egg yolks, flour, milk and vanilla one by one until you have a smooth batter.
4. Whisk the egg whites until firm but not stiff and fold the mixtures together.
5. Pour into a buttered ovenproof souffle or baking dish and put in a baking tray half filled with hot water.
6. Bake for 45 to 50 minutes until the top is lightly browned and set and there is a gooey lemon curd below.
7. Serve hot with or without vanilla ice cream or whipped cream.

butter, golden caster, lemon, lemon juice, eggs, flour, milk, vanilla

Taken from www.food.com/recipe/lemon-and-vanilla-puddle-pudding-451108 (may not work)