Berry-lemon Pudding Cake

1. Combine flour, sugar, salt and nutmeg in a mixing bowl. Add buttermilk (or yogurt and milk), lemon rind, lemon juice, butter and yolks. Wisk. 2. In another bowl, beat egg whites until foamy, then add 1/4 sugar, a little at a time, until stiff peaks form. Stir some of the whites into the batter, then gently fold in the rest. 3. Oil a 8-in. square pan and pour in batter. Plop the berries over the top. 4. Put the pan in a larger pan and fill the larger pan 1 inch deep with hot water. Bake at 350 degrees for about 30-35 minutes or until cake is golden brown and springy to the touch. 5. Devour.