Join the jelly set: Baked marshmallow lemon pudding
From our store of comfort puds for grown-ups, not quite like mother used to bake. For our sticky apple pudding, go to our website
115g diced unsalted butter plus extra for the dish
175g golden caster sugar
finely grated zest and juice of 2 lemons
4 medium eggs separated
100g plain flour
300ml whole milk
100g mini white marshmallows
whipped cream (flavoured with a little vanilla, if wished)
- Preheat the oven to 180C/160C fan/gas 4. Butter an ovenproof dish (for example a 30cm oval dish about 5cm deep or equivalent). Place the butter, sugar and lemon zest in the bowl of a food processor and cream together until light and fluffy. Incorporate the egg yolks one by one, and then the lemon juice and the flour. Gradually add the milk with the motor running. Transfer the mixture to a large bowl.
- In another large bowl whisk the egg whites until stiff using a hand-held electric whisk, and fold or whisk them in two goes into the lemon mixture. Pour this into the dish and scatter over the marshmallows.
- Bake for about 35 minutes or until golden and risen like a souffle on top, with a thick moussey custard beneath. Serve straightaway with the whipped cream.