It wasn’t as much of a surprise tonight as we finished it off, but it was just as lovely as it was last night: a deliciously tangy lemon sponge/soufflé dessert.
Cream 2oz of butter and 3 1/4oz of caster sugar, then add grated zest of a lemon.
Add 2 egg yolks, 3 tablespoons of lemon juice and fold in 2 tablespoons of plain flour.
Mix in 8 fl oz of tepid milk.
Whisk the two egg whites plus a pinch of salt, then fold into the mixture.
Transfer to a dish and sit in an oven tray with warm water lapping the sides (but not too high) and cook at Gas Mark 4 for 30 minutes.