INGREDIENTS

• 1 oz. butter
• 4 oz. caster sugar
• rind finely grated and juice of 1 lemon
• ¼ pint milk
• 2 eggs, separated
• 1 oz. plain flour
• 8 oz. raspberries

SERVES: 6 | PREP: 20 mins | COOK: 45 minutes

1. Cream together the butter and 2 tbsp. of the sugar with the lemon rind in a mixing bowl.
2. Beat in the lemon juice.
3. Whisk the milk into the egg yolks and beat gradually into the creamed mixture, adding the rest of the flour and sugar alternately till well blended.
4. Whisk egg whites until stiff but not brittle and fold into the lemon mixture.
5. Spread the raspberries in a 1-pint soufflé dish and add 1 inch of cold water.
6. Pour mixture over the raspberries.
7. Cook for 40-45 minutes in moderate oven (190°C / Gas Mark 5) until the top is golden and set.
8. Serve either hot with single cream or cold with whipped cream, and more raspberries.