Ingredients
• 1/2 cup caster sugar
• 70g butter, softened
• 2 eggs, separated
• 1 teaspoon finely grated lemon rind
• 2 tablespoons lemon juice
• 2 tablespoons self-raising flour
• 2 tablespoons almond meal
• 1 1/4 cups milk
• 2 tablespoons flaked almonds
• 1 lemon, thinly sliced
• 2 tablespoons brown sugar
• Icing sugar mixture and vanilla ice-cream, to serve
Method
Preheat oven to 170C/150C fan-forced. Using an electric mixer, beat caster sugar and 50g butter until light and fluffy. Add egg yolks, 1 at a time, beating until combined. Using a large metal spoon, gently fold in lemon rind, lemon juice, flour, almond meal and milk (do not over mix).
In a clean dry bowl, beat egg whites until soft peaks form. Gently fold egg whites through lemon mixture (mixture may look a little curdled). Spoon mixture into a greased 5 cup-capacity ceramic pudding dish. Sprinkle with flaked almonds. Bake for 40 to 45 minutes or until golden and just set (cover with foil during cooking if over-browning).
Place brown sugar in a shallow dish. Dip lemon slices in sugar to coat. Melt remaining butter in a frying pan over a medium-high heat. Cook lemon slices for 1 minute each side or until sugar caramelises. Top pudding with lemon slices. Dust with icing sugar. Serve immediately with ice-cream.
