recipe: Lemon and Raspberry Pudding

This is really easy and soo good! If you don't have raspberries, use strawberries or any other berries available.

serving 2: 1 egg, 1 1/2 tbsp self raisin flour, 1/4 cup sugar, 1 tbs butter (plus extra to grease), 1/2 cup milk, 1/2 lemon both rind and juice

1. Pre-heat the oven to 170C. Grease 2 oven-proof ramekins with butter;
2. Separate the egg white in a bowl and beat until soft peaks form (I always add a pinch of salt...mom's trick) and reserve;
3. In another bowl beat butter with sugar until soft. Add lemon rind, juice, egg yolk and milk. Finally add the flour mixing well;
4. Fold the egg whites in the egg mixture and divide the mixture in the ramekins;
5. Place them in a baking tray previously filled with hot water (so it reaches halfway the ramekins height);
6. Bake for 45 minutes. Let cool for a bit. Serve topped with raspberries;

Delicious!!!