This humble dessert—cake on top, pudding on the bottom, is a classic Ballymaloe House recipe (where I went to culinary school). I always tell people when I teach it; ‘it seems wrong, but it’s right.’ –Kaelin Whitaker, Awn Kitchen
| 40 g | unsalted butter, at room temperature |
| 250 g | sugar |
| 3 | lg eggs, separated |
| 75 g | flour |
| 2 | lemons, zested and juiced |
| 300 g | whole milk |
Preheat the oven to 350ºF.
Cream the butter well. Add the sugar and beat again. Add the egg yolks, one by one, then stir in the flour. Add the zest, the juice and finally the milk. Whisk the egg whites stiffly and fold gently into the mixture. Pour into a pie dish and bake for 35-40 minutes. Serve while warm, dusted with icing sugar and with softly whipped cream.
Serves 4-6.
