This is a lovely summer dessert. The lemon mixture separates during cooking to form a lemon sauce with a light spongy layer on top. The sharpness of the lemon brings out the flavour of summer berries. You can use raspberries instead of strawberries if preferred.
The lemon pudding can be made in advance, then the fruit added just before serving.
The quantity below serves 4-6 people. It will keep for a day or two in the fridge, if it gets the chance.
Strawberry and lemon layer pudding
3 oz (approx 75 g) light brown soft sugar
1 oz (approx 25 g) butter
1 oz (approx 25 g) self-raising flour
0.5 teaspoon (2.5 ml spoon) ground nutmeg
4 fl oz (approx 120 ml) milk
2 eggs, separated
Approximately 1 lb (approx 450 g) fresh ripe strawberries
Grease a deep heatproof dish about 7 inches (approx 18 cm) diameter and about 3 inches (approx 8 cm) deep, preferably one with straight sides like a souffle dish.
Cream the butter and sugar together until soft.
Beat in the egg yolks.
Beat in the nutmeg and flour.
Stir in the rind and juice of the lemon.
Gradually stir in the milk to make a thin batter.
Whisk the egg whites until they stand in soft peaks.
Using a metal spoon, fold the whisked egg whites into the lemon mixture.
Pour the mixture into the greased heatproof dish.
Put a roasting tin half full of water in the oven, and stand the heatproof dish in the tin of water. Bake in a moderately hot oven at about 180 C for about 30-35 minutes until the pudding is set and the top is golden.
Remove from the oven and leave to cool in the dish.
Remove the leaves from the strawberries. Halve the strawberries if they are large, or leave whole if small.
When the lemon pudding is completely cold, arrange the strawberries on top.
Serve with cream if liked.