As this pudding bakes, it separates. The delicate, softly set sponge floats to the top and the sweet, tart, lemon-flavoured sauce sinks to the bottom. It deserves to be served often.
4 large eggs (size 7), separated
200 g sugar
30 g melted butter
40 g self-raising flour
grated zest of 2 lemons
½ cup lemon juice
1½ cups standard milk
Preheat the slow cooker for 20 minutes. Place trivet in the slow cooker. (Three $2 coins work well.)
Lightly butter the sides and base of a deep ovenproof dish (7-cup capacity) which will fit inside the slow cooker.
Beat egg yolks, sugar and melted butter together until thick and creamy. On a very slow speed add flour, zest and juice and beat briefly until just mixed. Stir in milk.
Beat egg whites until they form stiff peaks. With a large metal spoon carefully fold beaten egg whites into lemon mixture.
Pour into prepared dish. Cover tightly with foil. Using a foil strap (see below), place pudding on trivet. Pour hot water into the slow cooker to come halfway up the dish.
Cover with lid and cook according to the times and settings specified. The pudding is cooked when it springs back when touched in the centre.
Using the foil strap, lift out the pudding. Cool a little before serving, or serve at room temperature.
A band of folded aluminium foil about 5 cm wide makes it much easier to lift out hot cake tins and pudding basins. Fold a long piece of aluminium foil (about 70 cm) in half lengthways and then in half again lengthways. Placed under the container, this band of foil enables you to lift hot containers out of the slow cooker with reasonable ease.