Old Fashioned Lemon Pudding

This is just the best! I always have the ingredients on hand so can usually whip this up if a dessert is suddenly needed. It's a very light souffle cake with a rich lemony sauce. Just perfect after any meal as it's not too heavy but has the right amount of richness to satisfy any sweet tooth. This needs to be baked in a Bain Marie so make sure you have 2 baking dishes where the smaller one can fit inside the larger one.

4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest

1 teapoon vanilla
50g soft butter
1 cup castor sugar
1/2 cup sifted plain flour
pinch salt
1 1/2 cups milk

Beat together egg yolks, butter, sugar, lemon juice, lemon rind and vanilla until thick and creamy.

Add the salt to the flour, and add alternately with milk to the yolk mixture, beating well after each addition.

In a separate bowl, beat egg whites until stiff.

Add the egg whites into batter on the very lowesy speed of electric mixer until just combined. Pour into a baking or pie dish.

Place a pan of hot water in the oven and set the baking dish into the pan (the water should come at least half way up the dish). Bake at 180 degrees C for 40 minutes or until cake is puffed and golden.