Baked lemon pudding

40 g half fat butter
80 g light soft brown sugar
grated zest and juice of 1 lemon
2 eggs, separated
80 g self raising flour, sifted
250 ml skimmed milk

1. Preheat the oven to 200 C or 400 F.
2. Cream together the butter, sugar and lemon zest.
3. Beat the egg yolks and add them, with the flour. Stir well.
4. Add the milk and the juice of the lemon. Keep stirring until you have a smooth batter.
5. Whisk the egg whites stiffly and then very gently fold into the mixture.
6. Pour into a 1.2 litre pie dish and place this in a roasting tin with 3 cm of water in the bottom.
7. Cook in the preheated oven for 30 minutes until firm and springy to the touch.