BAKED LIME PUDDING
- 60 g butter or margarine, softened
- 200 ml (170 g) castor sugar
- 15 ml grated lemon rind
- 125 ml (70 g) Snowflake cake flour
- 1 ml salt
- 80 ml fresh lemon juice
- 250 ml milk
- 2 ml cream of tartar
- 30 ml castor sugar
- 3 extra-large eggs, separated
- icing sugar for dusting
Preheat normal oven to 180°C.
Preheat convection oven to 165°C.
Cream butter and sugar together.
Add egg yolks, one at a time, beating well after each addition until light and creamy.
Add lemon rind.
Sift flour and salt together.
Add, alternately with lemon juice and milk, to egg mixture.
Beat egg whites until foamy.
Add cream of tartar and continue beating until soft peak stage.
Gently fold egg whites into creamed mixture, using a metal spoon.
Pour mixture into greased ramekins.
Place ramekins into a roasting pan and fill pan with enough boiling water to reach halfway up sides of ramekins.
Bake in normal oven for 35 minutes.
Bake in convection oven for 25 minutes.
Recipe posted by Elsabie Templeton
Photos: Elsabie Templeton