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Ingredients
- 1 whole Lemon, Juice And Grated Rind
- 2 ounces, weight Butter
- 2 ounces, weight Sugar
- 2 whole Eggs, Separated
- 1/2 pints Milk
- 2 ounces, weight Self Raising Flour
Method
- Preheat oven to 400F (200C).
- Add lemon rind to butter and sugar and cream until pale and fluff. Add egg yolks and beat well, stir in milk, lemon juice and flour.
- In separate bowl, whisk egg whites stiffly; fold into lemon mixture.
- Pour into a large greased oven proof dish.
- Stand the dish in a shallow tin of water and cook near the top of the oven for about 45 minutes or until the top is set and firm to the touch.
- Note: This pudding separates out in the cooking to a custard layer and a light sponge topping.
