Leon’s new book on baking has been the talk of the Stylist office for weeks (we love their cakes), so if you’re mourning your fix of The Great British Bake Off this might sate your sweet tooth. And it will make your kitchen smell like lemon and sugar pancakes.
Preparation time
20 minutes
Cooking time
40 minutes
Ingredients (serves 6)
- 50g unsalted butter, at room temperature, plus extra for greasing
- 225g golden caster sugar
- Finely grated zest and juice of 2 large lemons
- 4 large free range eggs, separated
- 50g self-raising flour
- 225ml whole milk
- Half level teaspoon cream of tartar
- Icing sugar, for sprinkling
Method
Step 1: Heat the oven to 180˚C/350˚F/gas mark 4 and place a roasting tin half-filled with water on the centre shelf to warm up. Butter a 1.5-1.75 litre soufflé or other ovenproof dish. Whisk the butter in a large bowl until soft, add the sugar and whisk until fluffy. Gradually whisk in the lemon juice, followed by the grated lemon zest and egg yolks. Sift the flour into the mixture and stir it in with a metal spoon, then gradually stir in the milk. Stir thoroughly until very smooth.
Step 2: In a clean bowl, whisk the egg whites with the cream of tartar using an electric hand mixer until they stand in soft peaks. Then, using the metal spoon, fold them gently into the pudding mixture, a quarter at a time.
Step 3: Pour the mixture into the soufflé dish and stand it in the roasting tin of water in the oven. Bake for 40 minutes, or slightly less, in a fan oven, until risen and golden brown on top. Serve hot or cold, with a little icing sugar sifted over the top if you like.
Leon: Baking And Puddings Book 3 by Claire Ptak and Henry Dimbleby (£20, Octopus)
