BAKED LEMON PUDDING

100 ml butter
100 g castor sugar
2 large eggs, separated
250 ml self raising flour
pinch of salt
grated rind and juice of 1 large lemon
500 ml milk

Beat butter and sugar until light and creamy, then beat in yolks very well.
Sift flour and salt together.
Beat egg whites until stiff peaks form.
Fold flour into yolk mixture with lemon rind, juice and milk.
Fold egg whites in lightly, then stir in remaining milk.
Pour into a well greased ovenproof dish and bake at 180 ºC for 30 – 40 min, or until well risen.

Photo: Wayne Dugmore
Recipe posted by Riana du Plessis