A light, fluffy sponge pudding with a tangy lemon sauce hiding underneath—comforting yet refreshingly citrusy.

Scale

60 g unsalted butter, softened

3/4 cup (165 g) caster sugar

2 tsp finely grated lemon zest

2 eggs, separated

1 cup (250 ml) milk

1/4 cup (60 ml) fresh lemon juice

1/2 cup (75 g) self-raising flour

Pinch of salt

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1. Preheat oven to 180°C (350°F). Lightly butter baking dish.

2. Cream butter, sugar, and lemon zest until pale and fluffy.

3. Add egg yolks one at a time, beating well after each.

4. Stir in milk and lemon juice.

5. Sift in flour and salt, folding gently.

6. Beat egg whites until soft peaks form, fold into batter.

7. Pour into dish, place in larger roasting pan with hot water halfway up sides.

8. Bake 35–40 minutes until golden and set but slightly wobbly.

9. Serve warm with sauce from the bottom spooned over.

Best served fresh from the oven for maximum sauce.

Use fresh lemon juice for the best flavor.

Add a few fresh berries before serving for color and flavor.