Lemon Pudding II RecipeOrigin: Britain Period: Traditional |
Ingredients:
juice of 1 large lemon 
Lemon Pudding II Preparation:Method:Beat together the butter, sugar and lemon zest until pale and creamy. Whisk together the lemon juice and egg yolks then add to the butter mixture alternately with the flour. Mix thoroughly to combine. Now warm the milk and stir into the mixture. In a clean and dry bowl beat the egg whites until they form soft peaks. Fold these carefully into the butter mixture then pour into a well-buttered ovenproof dish. Place in a roasting tin, fill with boiling water until the level comes half way up the dish then set in an oven pre-heated to 190°C. Bake for about 30 minutes or until the top of the dish is golden. Serve hot. |
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