Lemon Dainty

That lovely fluffy sponge with the lemon curd sauce.  You know the one.  Easier than it sounds, but you have to find an oven-proof pudding dish that fits in a roasting pan which you're going to fill with water (called a bain marie).  I use a dish that's 20cm x 12cm for this recipe.

Ingredients
125g granulated (or caster) sugar
2 medium eggs 
2 level dessertspoons of plain flour
1 lemon
15g butter or margarine
1 cup of milk

Method
Grease your pudding dish with butter/marg.
Separate the eggs and put the whites in a medium sized bowl for whisking.
Grate the rind, and juice the lemon
Mix the sugar, flour and lemon rind and juice and add the egg yolks.  Melt the marg/butter, add and beat the mixture.  Add the milk bit by bit and keep beating so it stays smooth.
Whisk the egg whites till stiff and then pour onto lemon mixture.  Use a large metal spoon and fold the egg whites in.  Cut and turn the mix gently, so that the egg whites stay fluffy once mixed in.
Pour all into the pudding dish and then put the dish in a roasting tin.  
Use a jug to put enough water in the tin so that it comes half way up the pudding dish.
Lift the whole lot into the oven and cook for 35 mins at 180C.
Be careful lifting pudding dish out of hot water!