"Mum always focused on ensuring her four children had very nutritious meals – we grew up eating lots of fresh fruits and vegetable from the local market," says Bethany Finn. "She was an inspiration to me, a practical cook who planned well and kept to a tight budget. Nutrition was the focus at home – we didn't have a pantry of lollies, biscuits or anything sweet. If we were still hungry after dinner, Mum's catchphrase was 'have an apple', which I now say to my son. Although treats were rare, on occasion she did make this family-favourite pudding."
- 60 gm unsalted butter, softened
- 330 gm (1½ cups) caster sugar
- Finely grated rind of 1 lemon, plus 150ml juice (from about 3-4 lemons)
- 3 eggs, separated
- 60 gm self-raising flour
- 375 ml (1½ cups) milk
- Pure icing sugar and pouring cream, to serve
- 1Preheat oven to 170°C. Beat butter, sugar and lemon rind in an electric mixer until pale (2-3 minutes). Add yolks, one at a time, beating well to combine between each addition, add flour, then gradually add milk, mixing until a smooth batter forms. Scrape down sides of bowl and stir in lemon juice. Transfer batter to a bowl and clean and dry mixer bowl thoroughly.
- 2Whisk eggwhites in an electric mixer until firm peaks form, then gradually add to batter, gently folding in until well combined. Pour into a 1.5-litre ceramic dish, place in a deep baking tray, transfer to oven, then fill tray with enough boiling water to come halfway up sides of dish.
- 3Bake until risen and golden brown on top (40-50 minutes). Cool briefly (5 minutes), then dust with icing sugar and serve with cream.
Drink suggestion: Sweet German auslese riesling. Drink suggestion by Max Allen.