LEMON PUDDING
- 30 ml butter
- 180 ml sugar
- 3 eggs, separated
- 60 ml flour
- 1 ml salt
- juice and rind of 1 lemon
- 380 ml lukewarm milk
Preheat oven to 150ºC. Grease ovenproof dish.
Cream butter and sugar until creamy.
Add egg yolk one at time mix properly.
Add cake flour, salt and mix well.
Add lemon and rind stir through.
Add lukewarm milk.
Beat egg whites until stiff and fold through.
Spoon into a prepared oven dish.
Bake in hot water bath for about 40 minutes.
Recipe and photo: Pauline Saunders
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