Lemon pudding

Name: Lemon pudding
Yield: 6 servings
Cuisine: Bake
Ingredients: 100.00 ml butter; 100.00 g castor sugar; 2.00 eggs extra-large, seperated; 250.00 ml flour self-raising; salt just a pinch; 1.00 lemon large, zest and juice; 500.00 ml milk

6 servings

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By Food24 November 03 2009

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Ingredients (7)

100.00 ml	butter
100.00 g	castor sugar
2.00	eggs — extra-large, seperated
250.00 ml	flour — self-raising
	salt — just a pinch
1.00	lemon — large, zest and juice
500.00 ml	milk

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Method:

Preheat the oven to 180 ºC and lightly butter an oven pan.
Beat the butter and sugar together until light and fluffy and add in the egg yolks one by one, beating well after each addition.
Sift the flour and salt together and fold into the egg mixture, alternating with the lemon juice and rind and 250 ml milk.
Beat the egg whites until soft peaks are formed and fold in.
Add the remaining milk, mix lightly and turn the batter into the buttered oven pan.
Bake for 30 to 40 minutes until just set and cool lightly.
Serve lukewarm with a thin custard.