Pudding

This delightful Baked Lemon Pudding, adapted from JR Ryall’s “Ballymaloe Desserts” cookbook, offers a perfect balance of tangy and sweet flavors. As it bakes, it naturally separates into two distinct layers: a custardy bottom and a spongy top. Ingredients 15 g (1 tablespoon) unsalted butter, softened 225 g (1 cup plus 2 tablespoons) granulated sugar 3 large eggs, separated 30 g (3 tablespoons) all-purpose flour 2 large lemons, zested and juiced (about 30 ml zest and 90 ml juice) 250 ml (1 cup) whole milk Confectioners’ sugar, for dusting Softly whipped cream, for serving Equipment 1.2 L (5-cup) ceramic or glass baking dish Medium mixing bowl Large mixing bowl Wooden spoon Whisk Electric mixer (optional) Instructions Preheat the oven to 175°C (350°F) and position a rack in the middle. ...