Blueberry and Lemon Pudding

You will need

• 25g unsalted butter
• 2 large eggs, separated
• 250ml milk
• 250 g caster sugar
• 3 tablespoons of flour, sifted
• a pinch of sea salt
• grated zest and juice of 1 unwaxed lemon
• 100g blueberries

Preheat the oven to 200.
Grease six 200ml ramekins or teacups with butter and set aside.
Beat the egg yolks with the milk. Combine the sugar, flour and salt, then pour in the milk and egg mixture and fold in the lemon juice and zest.
With an electric beater, whisk the egg whites to stiff peaks and fold through the lemon mixture.. ( I would like to point out that I don't have an electric whisker, and I had to do it by hand which is okay cause ill have muscles in the morning)....
Pour into the ramekins and put in 4-5 blueberries into the batter.
Place the ramekins in a roasting tin , pour enough boiling water around them to reach roughly 3cm deep and bake for 30-35 minutes, until the tops are golden brown and set.
Serve with double cream and mint.