I’m not sure what’s for dinner tonight, but I know what’s for dessert.

This dessert makes its own sauce under a soft sponge top. A little surprise for your family or guests when they tuck in to this light dessert.

I’ve made six little individual desserts, but you could use a large dish and make one big dessert.

I serve this cold, with ice cream in summer, but love it warm with pouring cream in winter.  This is a great way to use winter citrus. Got to love the freshness of lemons.

50g butter

220g castor sugar

the zest of 1 lemon

100ml lemon juice (the juice of about 1 ½ lemons)

3 eggs, separated

50g  flour

250ml milk

Preheat oven to 180ºC and boil a kettle.

Grease 6 large ramekins or one large dish

Place ramekins in a rectangular cake tin or a casserole dish.

Place butter, lemon zest and sugar into a food processor and blitz on high until butter is pale.

Add lemon juice, flour, egg yolks and milk and mix to a smooth batter.

Whisk egg whites till firm, they shouldn’t be stiff.

Fold the mixtures together.

Divide batter, between the ramekins.

Pour hot water into the dish till the water goes about half way up the sides of the ramekins.

Bake for 45 minutes.

Remove the ramekins from the water and serve warm.

• 50g butter
• 220g castor sugar
• the zest of 1 lemon
• 100ml lemon juice
• 3 eggs, separated
• 50g  flour
• 250ml milk

1. Preheat oven to 180ºC and boil a kettle.
2. Grease 6 large ramekins or one large dish
3. Place ramekins in a rectangular cake tin or a casserole dish.
4. Place butter, lemon zest and sugar into a food processor and blitz on high until butter is pale.
5. Add lemon juice, flour, egg yolks and milk and mix to a smooth batter.
6. Whisk egg whites till firm, they shouldn’t be stiff.
7. Fold the mixtures together.
8. Divide batter, between the ramekins.
9. Pour hot water into the dish till the water goes about half way up the sides of the ramekins.
10. Bake for 45 minutes.
11. Remove the ramekins from the water and serve warm.