Instructions: Caramel:
Put sugar and water in saucepan and stir over low heat until sugar has dissolved, brushing down sides of saucepan with a brush dipped in hot water to dissolve any sugar grains. Increase heat and boil gently uncovered until light golden brown. Pour caramel into base of 4 individual heatproof dishes (small souffle dishes are ideal); swirl dishes to coat base and a little of the sides.

Lemon Delicious:
Separate eggs.

Sift flour into bowl, add sugar. Rub in butter until the mixture resembles coarse breadcrumbs. Add lemon rind, lemon juice and egg yolks, beat well. Beat egg whites until firm peaks form, fold into lemon mixture.

Spoon mixture evenly into prepared dishes, stand dishes in baking dish which is filled with enough water to come halfway up sides of dishes.

Bake in moderately slow oven (320F) for 50 minutes or until golden brown on top. Loosen edges of pudding with knife, turn out and top with whipped cream.

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