Jul 222010

2 eggs, separated
1 cup of sugar
1 tablespoon butter
1 tablespoon self-raising flour
rind of 1 lemon, finely grated
juice from 2 lemons
1 cup milk


Cream the butter and sugar until it is light and fluffy.

Add the flour, milk, well-beaten egg yolks, lemon juice and rind. Mix well.

Beat the egg whites until still and fold gently into the pudding mix. Pour into an oven-proof dish and set in an oven tray filled with some water.

Bake at 160degC until set and golden.


Megan Goodman

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