Butter an ovenproof dish and
heat the oven to 180C/160C fan/
gas 4. Carefully weigh out
the butter and sugar into a bowl.
Finely grate the zest from the
lemons. For best results, grate,
then turn the lemon a little and
grate again, so you just take off
the yellow skin rather than the pith
below. Halve and squeeze the juice
from the lemons – you need
100ml, so make up with a splash
of water or more juice.
Separate the eggs (put the
whites in a large, clean bowl),
being careful not to get any yolk in
with them. Whizz the butter, sugar
and zest in a food processor until
creamy. Add the juice, whizz again;
then, with the motor still running,
tip in the yolks, flour and milk to
form a smooth batter.
Whisk the egg whites,
an electric hand whisk, until firm
but not stiff. Pour in the lemon
batter, then gently fold the
2 mixtures together with a large
metal spoon, being light-handed
so that you don’t knock out all the
air from the whites. Don’t worry if
it looks a bit lumpy.
Pour the mixture into the
buttered dish, then put it in a
roasting tin. Pour in a kettle of hot
water into the tin so it is half-filled
(this is called a bain marie). Ask an
adult to help you with this bit. Bake
for 35 mins until the top is set and
there is a saucy lemon curd below.
Use oven gloves
to remove it from the oven.
While the pudding is baking,
pull or cut the hulls (the green
tops) from the strawberries. Halve
or slice them if large. Put in a bowl
with the blueberries, then spoon
over the cordial or sugar and mix
together. Remove the pudding
from the tin, dust with icing sugar
through a sieve and serve warm
or cold, with the berries.