Buttermilk Lemon Puddings for Two

• 1 large free range egg, at room temperature and divided
• 6 TBS granulated sugar
• 1 TBS fresh lemon juice
• 1 tsp finely grated lemon zest
• 2 TBS butter, melted
• 3 TBS plain flour
• pinch fine sea salt
• 6 TBS buttermilk
• icing sugar to dust
• berries to garnish (optional)

1. Preheat the oven to 180*C/350*F/ gas mark 4. Have ready two 240ml/8 ounce ramekins or custard cups ready.
2. Place the egg white in a scrupulously clean glass bowl and set aside.
3. Place the egg yolk in another bowl and whisk together with the sugar, lemon juice and zest. Whisk until light in colour. Whisk in the melted butter. Stir in the flour and salt.
4. Whisk the egg whites with a clean whisk until soft peaks form. (If you lift the beaters from the bowl, they should mostly stand but the top will slightly fall over.) Fold these carefully into the lemon mixture without overmixing.
5. Place the ramekins onto a small baking sheet for ease of transfer.
6. Bake in the preheated oven for 20 to 25 minutes. When done they will be mostly set, but still a bit wobbly in the centre, and slightly golden brown around the edges.
7. Let cool slightly before serving. Dust with icing sugar and garnish with berries to serve. Serve warm or at room temperature.

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