(Serves 8-10)

Blueberries provide lemon delicious pudding with small bursts of flavour.  A terrific dessert to whip up when you are in a hurry.

INGREDIENTS

6 tablespoons butter, diced and at room temperature

1½ cups castor sugar

3 eggs, separated

3 tablespoons self-raising flour

1½ cups milk

4 tablespoons lemon juice

4 teaspoons lemon zest

2/3 cup blueberries, fresh or frozen

METHOD

Preheat oven to 180ºC.  Grease 1 x 29cm oval gratin with baking spray or melted butter.

Into the bowl of a food processor fitted with a metal blade, place butter and sugar, and process till pale and creamy.  Add egg yolks and process for 1 minute till well combined.

Add flour and milk and process to make a smooth batter.  You will need to scrape mixture from sides of processor bowl and process again to achieve this.

Add lemon juice and zest and pulse to combine.  Remove batter from food processor to a bowl.

Place egg whites into a bowl and whisk till soft peaks form.  Gently fold egg whites into batter using a metal spoon.  Pour batter into prepared gratin.

Sprinkle batter with blueberries.

Stand gratin in a roasting tray and pour in hot water to come halfway up the sides of gratin.

Place in oven and bake for 25-35 minutes or till mixture is set but still wobbly when you gently shake the gratin.

Serve warm with lots of cold whipped cream.