Instructions: An unusual pudding this separates during cooking so that it has a light spongey top and a creamy lemon sauce on the raapberries underneath Make it with any soft fruit or no fruit at all it is still delicious

Spread raspberries over base of l pt souffle dish Cream butter and 2 tablespoons sugar with lemon rind Beat in lemon juice
Whisk milk into egg yolks and beat very gradually into creamed mixture alternating with flour and remaining sugar until well blended Whisk egg whites until stiff but not brittle and fold into lemon mixture Pour mixture over raspberries and place dish in a roasting tin with 1" of water in bottom Cook for 4045 mins in moderately hot preheated oven until top is golden brown and set
Serve hot with single cream or cold decorated with whipped cream and raspberries

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