Lemon Pudding

Preheat the oven to 350°F. Grease 4 ramekins or 1 large baking dish.

Beat butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in egg yolks one at a time. Add flour and milk, mixing to make a smooth batter. Clean beaters thoroughly.

Beat egg whites in a separate bowl with electric mixer until stiff peaks form. Fold into batter. Add lemon peel and juice and stir to combine. Pour into prepared ramekins.

Place ramekins in a baking pan. Pour enough hot water into pan to come halfway up sides of ramekins.

Bake for 30 mins for individual ramekins and 1 hour for large dish, or until set and browned on top. Carefully remove from water bath and serve immediately.