Preheat and prepare: Set your oven to 180°C (160°C fan). Grease a 20 cm round or square baking dish with butter or a neutral oil. You want a dish that holds about 1.5 litres — not too deep, so the pudding cooks evenly.

Blend the cottage cheese: Tip the cottage cheese into a large mixing bowl. Use a stick blender or fork to blitz it until it's mostly smooth. You'll see it change from a lumpy curd to a creamy, thick paste. A few tiny curds left are fine — they add a nice texture.

Whisk in the wet ingredients: Crack the eggs into the bowl with the cottage cheese. Add the lemon juice, honey, and vanilla extract. Whisk vigorously until the mixture is pale yellow and smells sharply of lemon. The batter should feel light and airy, not heavy.

Fold in the dry ingredients: Sift the flour, baking powder, and salt directly over the wet mixture. Add the lemon zest and poppy seeds if using. Fold gently with a spatula until no streaks of flour remain. The batter will be thick but spoonable — like a soft cake batter.

Pour and smooth: Scrape the batter into your prepared dish. Use the back of a spoon to smooth the top. Tap the dish gently on the counter to release any trapped air bubbles. You'll see the surface settle into an even layer.

Bake until golden and set: Place the dish in the centre of the oven. Bake for 22–25 minutes. The pudding is ready when the top is deep golden brown, the edges have pulled away slightly from the dish, and a skewer inserted into the centre comes out clean or with just a few moist crumbs. The kitchen will smell like a lemon grove.

Rest before serving: Remove from the oven and let it sit on a wire rack for a full 10 minutes. This is vital. The pudding will look slightly puffed and jiggly — as it rests, it settles into a firm, sliceable texture. The steam escaping will carry that final lemony aroma.

Slice and serve: Cut into wedges or squares. Serve warm, not piping hot. The inside should be tender and custard-like, with a light crust on top.