This recipe makes 8 individual, hot lemon souffle puddings. They are a light sponge on top with a sharp lemon sauce underneath. You can bake them in ramekins or try baking them in a vintage teacup for a quirky touch.

You'll need...
 75g butter, room temperture
250g caster sugar
3 large eggs, seperated
75g self-raising flour
2 lemons
450ml milk
8 teacups
A large roasting tray

To make...
Pre-heat the oven to 200oC and grease your teacups with a little butter
Mix the butter and sugar together until smooth, beat in the egg yolks and then the flour.
Grate the lemon rind into the mixture and then half the lemons and squeeze in the juice.
Add the milk and mix well until the ingredients are combined.

Whisk the egg whites separately until it can form soft peaks.
Carefully fold in the egg whites with a large metal spoon.

Pour the mixture into your teacups and place into the roasting tray.
Boil the kettle and pour in the water into the tray to surround the teacups half way up with hot water.
Bake for 20 mins until they are just turning golden brown on top.