Baked Whole Lemon Pudding

Recipe by Donna Hay

Satisfy your taste buds with this lemon favourite. Serves 4

1 fresh thin-skinned lemon 1 cups (330g) caster (superfine) sugar 30g butter, melted 3 egg yolks cup (180ml) single (pouring) cream 2 tablespoons cornflour (cornstarch) vanilla ice-cream, to serve

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Preheat oven to 160C (325F). Cut the lemon into 8 pieces and remove any seeds. The white fleshy part of the lemon is what makes the pudding sharper in flavour so if you want it to taste less sour do not add the whole pith of the lemon.

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Place in a food processor with the sugar and process until very smooth. Add the butter, egg yolks, cream and cornflour and process until smooth. Pour mixture into 4 greased 1-cup capacity (250ml) ovenproof pie dishes. Bake for 2224 minutes or until just set. Serve warm or cold with vanilla ice-cream.