Ottolenghi's Lemon and saffron pudding

Ingredients (serves 4 to 6)

• ⅛ tsp saffron
• 500ml whole milk, plus 1 tablespoon to bloom the saffron
• 360g caster sugar
• 6 eggs, yolks and white separated
• 40g unsalted butter, melted
• 60g plain flour
• ¼ tsp flaked sea salt
• 3-4 lemons, squeezed for 120ml juice
• 1½ tbsp demerara sugar

Instructions:

• Preheat the oven to 160C.
• Grind the saffron with a pestle and mortar and mix in 1 tablespoon of the milk to help it bloom. Set aside while you get on with the rest.
• In a large bowl, whisk together the caster sugar, egg yolks and half the milk. Once smooth, whisk in the butter, flour, salt, remaining milk, saffron milk and lemon juice. Whisk quickly, so the flour doesn’t clump, and once smooth, set aside.
• Use a mixer (or you can do it by hand) to whisk the egg whites to soft peaks. Stir one third of the whites into the lemon mixture, then gently fold in the remaining whites, making sure not to knock out much air. Carefully pour the mixture into a 29 × 18 cm ovenproof dish and scatter the demerara sugar on top.
• Put the pudding dish in a larger, high-sided oven tray. Place on the middle shelf in the oven and carefully pour enough boiling water into the tray to come halfway up the sides of the pudding dish.
• Bake for 45 minutes, until set and golden on top. Set aside for 5 minutes, then serve with plenty of cream alongside.