This wonderfully delicious pudding serves 3 to 4 people.

1 lemon
½ cup sugar
2 tbsp flour
1 egg
¾ cup milk
1 tbsp melted butter

Grate lemon rind into a 2 ½ cup soufflé dish. Squeeze the lemon juice and stir the yolk into the lemon mixture, setting the white aside in a bowl. Add the milk, stirring to combine thoroughly. Melt the butter and mix in. Whip the egg-white until stiff but not dry; with a pinch fold in thoroughly but gently and making sure no lumps of white are left. Place a dish in a pan of water 2 to 3 cm deep, bake at 180°C for 35 to 40 minutes until the top is golden and firm. Remove from water and serve warm with pouring cream.

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