An old fashioned favourite.
Lemon Delicious Pudding
40g melted butter
¾ cup (165g) sugar
1 tsp finely grated lemon rind
2 eggs, separated
2 tblsp plain flour
½ tsp baking powder
⅓ cup (80ml) lemon juice
1 cup (250ml) milk
Pouring (single) cream, to serve
Preheat oven to 160°C. Place the butter and sugar in the bowl of an electric mixer and
beat for 8-10 minutes or until light and creamy. Add the lemon rind and egg yolks and beat
until smooth. Sift the flour and baking powder over the mixture and beat to combine.
Add the lemon juice and milk and beat until smooth. Place the egg whites in a bowl and
beat until stiff peaks form. Use a metal spoon to gently fold the egg whites into the pudding
mixture. Pour into a lightly greased 1 litre-capacity ceramic ovenproof dish and bake for 40
minutes or until the top is golden. Serve with cream. Serves 4