75 g (3 oz) butter or margarine, softened
100 g (4 oz) sugar
3 lemons
3 eggs, separated
75 g (3 oz) flour
5 g (1 tsp) baking powder
225 ml (8 fl oz) milk
100 g (4 oz) sugar
3 lemons
3 eggs, separated
75 g (3 oz) flour
5 g (1 tsp) baking powder
225 ml (8 fl oz) milk
method
1. Cream the butter or margarine with the sugar and finely grated lemon rind until very smooth. Beat in the egg yolks.
2. Sift the flour and baking powder. Fold into the sugar mixture, alternating with- the milk and juice of the lemons.
3. Whisk the egg whites until they are stiff but not dry. Carefully fold into the pudding batter, starting with one spoonful and gradually adding the remainder.
4. Grease a deep pie dish, approximately 900 ml (1 1/2 pt) in capacity. Pour the pudding into the dish and bake at 180°C (350°F) Gas 4 for 30 minutes or until firm and golden.
5. Serve warm or cold with single cream.
2. Sift the flour and baking powder. Fold into the sugar mixture, alternating with- the milk and juice of the lemons.
3. Whisk the egg whites until they are stiff but not dry. Carefully fold into the pudding batter, starting with one spoonful and gradually adding the remainder.
4. Grease a deep pie dish, approximately 900 ml (1 1/2 pt) in capacity. Pour the pudding into the dish and bake at 180°C (350°F) Gas 4 for 30 minutes or until firm and golden.
5. Serve warm or cold with single cream.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
