Lemon pudding cakes

128g granulated sugar

70 g all-purpose flour

pinch salt

4 large eggs, separated

325 ml buttermik

70 g fresh-squeezed lemon juice

zest from 3 lemons

Butter and sugar 8 ramekins (custard cups). Set aside.

Into a medium bowl, sift together sugar, flour and salt.

Whisk egg whites to soft peaks.

Whisk together egg yolks, buttermilk, lemon juice and zest until fluffy.

Gradually fold the dry ingredients to the egg yolk/lemon mixture until combined. Fold in the eggs whites, a little at first to lighten the mixture, then in thirds. Deflate as little as possible.

Divide mixture among prepared moulds. Place in deep-sided baking dishes. Add hot water to baking dishes, half way up the sides of the custard cups. Cover with foil, carefully place in a 300F oven. Bake 25 minutes, then uncover and bake until tops spring back when touched; about 15 minutes.

Remove custard cups from water. Let cool to room temperature. Invert over serving dishes and shake lightly until they come loose. Dust with icing sugar or serve with raspberry sauce.

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