50g soft lactose free butter, plus extra for greasing
200g caster sugar
2 large lemons
3 large eggs
50g gluten free plain flour
300ml lactose free milk
2 tbsp sugar
icing sugar, for dusting
Serves - 4
Grease an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the lactose free butter and sugar into a bowl.
Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below.
Halve and squeeze the juice from the lemons – you need 100ml, so make up with a splash of water or more juice.
Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the lactose free butter, sugar and zest in a food processor until creamy.
Add the juice, whizz again; then, with the motor still running, tip in the yolks, gluten free flour and lactose free milk to form a smooth batter.
Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff.
Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don’t knock out all the air from the whites. Don’t worry if it looks a bit lumpy.
Pour the mixture into the greaseed dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie).
Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.
While the pudding is baking, put the raspberries in a bowl, then spoon over the sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries