Lemon pudding with blueberry compote

Ingredients Nutrition * 3 eggs, separated * 1/3 cup (75g) caster sugar, plus extra 2 tablespoons * 1 cup (250ml) milk * 2 tablespoons thickened cream * Finely grated zest and juice of 2 lemons * 1/2 cup (75g) self-raising flour, sifted * 1/4 teaspoon cream of tartar * Icing sugar and whipped cream, to serve

Blueberry compote * 450g frozen blueberries * 1/3 cup (75g) caster sugar * Juice of 1 lemon

Method

Step 1: Preheat the oven to 180°C and grease a 24cm (5cm-deep) round pie dish.

Step 2: Beat the egg yolks and 1/3 cup (75g) caster sugar with electric beaters until thick and pale. Beat in the milk, cream, lemon zest and juice, then fold in the flour. In a clean bowl, whisk the eggwhites with electric beaters until frothy. Add the cream of tartar and extra 2 tablespoons caster sugar, then whisk until smooth and glossy. Fold one-third of the meringue into the batter to loosen, then fold in the remainder. Pour into pie dish and bake for 30-35 minutes until set and pale golden.

Step 3: Meanwhile, for the blueberry compote, combine all the ingredients and 1/4 cup (60ml) water in a saucepan over medium heat. Bring to the boil, then cook for 15 minutes or until berries are softened and mixture is slightly thickened.

Step 4: Dust the pudding with icing sugar and serve with compote and whipped cream.

bon appetit