4 oz (110 g) ratafia biscuits, crushed coarsely
grated rind of 1 lemon
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 1/2 oz (35 g) plain flour
1 pt (600 ml) milk
pinch salt
3 oz (75 g) caster sugar (superfine granulated)
2 eggs, separated
grated rind of 1 lemon
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 1/2 oz (35 g) plain flour
1 pt (600 ml) milk
pinch salt
3 oz (75 g) caster sugar (superfine granulated)
2 eggs, separated
method
1. Heat the oven to 275°F (140°C) gas mark 1.
2. Grease a pie dish with butter and put the ratafias in the base.
3. Sprinkle over the lemon rind.
4. Make a sweet white sauce using the remaining butter, the flour, milk, salt and 1 oz (25 g) of the caster sugar.
5. Beat the egg yolks well and stir into the white sauce.
6. Pour over the ratafias.
7. Whip the egg whites until they form stiff peaks and whisk in half the remaining caster sugar.
8. Whip again folding in the remainder of the sugar.
9. Pile on top of the pudding and bake in the oven for 1 1/4 hours.
2. Grease a pie dish with butter and put the ratafias in the base.
3. Sprinkle over the lemon rind.
4. Make a sweet white sauce using the remaining butter, the flour, milk, salt and 1 oz (25 g) of the caster sugar.
5. Beat the egg yolks well and stir into the white sauce.
6. Pour over the ratafias.
7. Whip the egg whites until they form stiff peaks and whisk in half the remaining caster sugar.
8. Whip again folding in the remainder of the sugar.
9. Pile on top of the pudding and bake in the oven for 1 1/4 hours.
serving amount
serves 4
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