Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease six 1-cup (250ml) ovenproof dishes, place in a large baking dish.
2.Combine butter, zest, sugar and egg yolks in a large bowl. Whisk in sifted flour, then juice. Gradually whisk in milk until mixture is smooth and runny.
3.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold into cake batter in two batches.
4.Divide cake batter among ovenproof dishes. Add enough boiling water to baking dish to come halfway up the sides of the ovenproof dishes. Bake, 30 minutes, or until puddings have risen and are a light golden colour. Serve warm.
