fat for greasing
3 pieces plain cake or trifle sponges
jam
1 tsp (5 ml) grated lemon rind
2 cups (500 ml) milk
2 eggs
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
3 pieces plain cake or trifle sponges
jam
1 tsp (5 ml) grated lemon rind
2 cups (500 ml) milk
2 eggs
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
method
1. Grease a 750 ml (1 1/4 pint) pie dish.
2. Cut the cake vertically into 1 cm (1/2 inch) slices and sandwich in pairs with the jam.
3. Place the cake sandwiches in the pie dish and sprinkle with the lemon rind. Set aside.
4. In a saucepan, warm the milk to about 65°C (150°F); do not let it approach boiling point.
5. Put the eggs and sugar into a bowl, mix well, then stir in the warm milk. Strain the custard mixture into the dish and leave to stand for 1 hour. Meanwhile set the oven at 140-150°C (275-300°F) gas 1-2.
6. Bake the pudding for 1 - 1 1/4 hours until the custard is set and the pudding browned on top. Serve hot.
2. Cut the cake vertically into 1 cm (1/2 inch) slices and sandwich in pairs with the jam.
3. Place the cake sandwiches in the pie dish and sprinkle with the lemon rind. Set aside.
4. In a saucepan, warm the milk to about 65°C (150°F); do not let it approach boiling point.
5. Put the eggs and sugar into a bowl, mix well, then stir in the warm milk. Strain the custard mixture into the dish and leave to stand for 1 hour. Meanwhile set the oven at 140-150°C (275-300°F) gas 1-2.
6. Bake the pudding for 1 - 1 1/4 hours until the custard is set and the pudding browned on top. Serve hot.
serving amount
serves 4
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