Split Layer Lemon and Raspberry Souffle Pudding

1. 1

   Heat oven to 180'c and boil the kettle.

2. 2

   Grease two ramekins.

3. 3

   Separate the egg.

4. 4

   Zest and juice the lemon.

5. 5

   Whisk together egg yolk and sugar.

6. 6

   Add the flour, butter, lemon zest and juice, milk and whisk until blended.

7. 7

   Whisk egg white and cream of tartar until stiff peaks form.

8. 8

   Gently fold the egg whites in 3 batches into the yolk mixture.

9. 9

   Then fold in half the raspberries.

10. 10

    Pour batter into the ramekins.

11. 11

    Stand in a shallow roasting tin and pour in water from the kettle to half the depth of the ramekins, to create a water bath to protect the eggs whilst cooking.

12. 12

    Cook for 35 minutes until golden brown.

13. 13

    Then remove ramekins from the oven and water bath.

14. 14

    Leave to cool.

15. 15

    Serve with raspberries and a dusting of icing sugar.

No additional tips available.