Note: You can use whatever berries you have fresh and in season for this recipe. Blackberries, blueberries, raspberries or strawberries will also taste delicious.
Preheat an oven to 180°C.
Combine half the sugar, the flour, lemon zest, egg yolks and butter together into a large bowl and mix well. Stir through the lemon juice and milk.
In a separate bowl, beat the egg whites with the other half of the sugar until it forms stiff and glossy peaks. Gently fold the eggwhites through the other mixture and set aside.
Divide the berries into the bottom of 4 ramekins or ceramic bowls, then fill with the mixture to 1cm from the top.
Place the ramekins into a baking dish, then fill the baking dish with water until they are submerged halfway. Bake in the oven for 40 minutes, then serve immediately with ice cream or cream.
150g caster sugar
30g plain flour
zest of 1 lemon
juice of 2 lemons
60g butter, melted
3 egg yolks
3 egg whites
1½ cups milk, room temperature
2 punnets boysenberries
ice cream or cream, to serve