3 eggs, separated
1/3 cup (75g) caster sugar, plus extra 2 tablespoons
1 cup (250ml) milk
2 tbsp thickened cream
Finely grated zest + juice of 2 lemons
1/2 cup (75g) self-raising flour, sifted
1/4 tsp cream of tartar
Icing sugar + whipped cream, to serve
450g frozen blueberries
1/3 cup (75g) caster sugar
Juice of 1 lemon
Preheat the oven to 180°C and grease a 24cm (5cm-deep) round pie dish.
Beat the egg yolks and 1/3 cup (75g) caster sugar with electric beaters until thick and pale. Beat in the milk, cream, lemon zest and juice, then fold in the flour. In a clean bowl, whisk the egg whites with electric beaters until frothy. Add the cream of tartar and extra 2 tablespoons caster sugar, then whisk until smooth and glossy. Fold one-third of the meringue into the batter to loosen, then fold in the remainder. Pour into pie dish and bake for 30-35 minutes until set and pale golden.
Meanwhile, for the blueberry compote, combine all the ingredients and 1/4 cup (60ml) water in a saucepan over medium heat. Bring to the boil, then cook for 15 minutes or until berries are softened and mixture is slightly thickened.
Dust the pudding with icing sugar and serve with compote and whipped cream.