Prepare the Baking Dish: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a 20cm round baking dish or a similarly sized square dish with a knob of butter. You want the butter to fully coat the surface, gleaming slightly, to ensure the pudding doesn't stick.

Combine Wet Ingredients: In a large mixing bowl, gently whisk together the cottage cheese, caster sugar, eggs, lemon zest, lemon juice, vanilla extract, melted butter, and whole milk. Stir until everything is just combined and the mixture looks creamy and slightly lumpy from the cottage cheese, with a pale yellow hue from the lemon zest.

Add Dry Ingredients: Fold in the semolina and a tiny pinch of salt. If using, now is the time to add your sultanas or dried cranberries. Mix until the semolina is fully incorporated and no dry streaks remain, giving the mixture a thicker, more consistent texture.

Pour and Bake: Pour the cottage cheese mixture evenly into your prepared baking dish. Give the dish a gentle tap on the counter to settle the mixture. Place it into the preheated oven and bake for 30-35 minutes.

Check for Doneness: The pudding is ready when the top is beautifully golden brown, and the edges appear set. If you gently jiggle the dish, the centre should have only a slight wobble, like a firm custard, and your kitchen will be filled with a delightful, zesty aroma.

Cool and Serve: Remove the pudding from the oven and let it cool in the dish for at least 10-15 minutes. This allows it to set further. Before serving, dust generously with a little extra caster sugar for a delicate sparkle and an added touch of sweetness.