Lemon Pudding RecipeOrigin: Britain Period: Traditional |
Ingredients:
2 eggs, separated 
Lemon Pudding Preparation:Method:Cream together the butter, sugar and lemon zest until pale and creamy. Add the egg yolks, beating all the while, followed by the flour and lemon juice. Beat to combine then slowly add the milk, beating until it's all combined. In a clean and dry bowl beat the egg whites until stiff. Gently fold into the butter batter then spoon into a well-greased 600ml pudding bowl. Sit the bowl in a deep roasting dish and half-fill this with boiling water. Place in an oven pre-heated to 180°C and bake for 45 minutes. Allow to cool slightly then turn onto a serving plate. Serve with lemon sauce. |
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