Cardamom citrus self-saucing pudding

Stir 100g of the caster sugar into 100ml water in a large, wide pan. Bring to a boil over a medium heat and, once the sugar has dissolved, add the lemon slices in a single layer. Simmer for 20 mins over a low heat, turning occasionally, until the slices have softened and are somewhat translucent. Transfer to a wire rack set over a sheet of baking parchment to cool.

Heat the oven to 180C/160C fan/gas 4. Put the butter, lemon zest and remaining caster sugar in a large bowl and use an electric whisk to beat for 2-3 mins or until pale and fluffy.

Add the lemon juice, egg yolks, flour, milk, vanilla extract and half the cream to the bowl, and whisk briefly until a smooth batter forms. Whisk the egg whites in a clean bowl until firm but not stiff. Fold through the batter, using a large metal spoon or spatula, until just combined.

Butter a round baking dish (we used 20cm wide x 5cm deep) and pour in the mixture. Transfer to a deep baking tray. Carefully fill the tray with just-boiled water until it comes halfway up the side of the baking dish. Bake for 40-50 mins or until the top is golden brown and has a slight wobble – check after 40 mins so it doesn’t overbake. Remove from the oven and cool for 10 mins.

Whip the remaining cream with the icing sugar and cardamom until just holding firm – it should be very softly whipped. Add a pinch more cardamom to make it even more fragrant, if you like. To serve, dust the pudding with icing sugar and pile the whipped cream in the centre. Garnish with the lemon slices and chopped nuts. Serve with vanilla ice cream, if using.