Baked lemon pudding

1. Preheat the oven to 180°C. Grease a 2-litre capacity ovenproof dish.
2. Beat the egg yolks, caster sugar and lemon rind together until thick and pale.
3. Fold in the flour, lemon juice and milk.
4. Use clean electric beaters to beat egg whites until soft peaks form. Fold through the lemon mixture until well combined and spoon into the prepared dish.
5. Place dish in a roasting pan and carefully pour enough boiling water into the roasting pan (not the pudding!) to come half way up the sides of pudding dish.
6. Bake in the preheated oven for 40 minutes or until golden.

Serve warm dusted with icing sugar and ice cream on the side.