Yummy Lemon Pudding

Ingredients

• 1.2 tablespoon butter, soft
• 2.110 gram castor sugar
• 3.2 tablespoon flour, plain or self-raising
• 4.lemons, juice and zest of 1 large or 1½ smaller lemons
• 5.250 millilitre milk
• 6.2 eggs, separated

Method

1. 1.Preheat the oven to 180°C. Grease an ovenproof dish.
2. 2.Beat together the butter and sugar until pale and soft.
3. 3.Add the lemon juice and zest, flour, milk and egg yolks and combine well.
4. 4.Beat the egg whites until stiff and fold into mixture.
5. 5.Pour into the greased ovenproof dish and bake for 25–30 minutes or until the top is golden.
6. 6.Serve warm with thick cream.

Notes

• Recipe from 'Plates' cookbook, 'Sweet Plates' chapter.
• Card note: 'An old-fashioned favourite. The top becomes golden brown and cake-like concealing a wonderful lemony sauce underneath.'
• This is a self-saucing pudding — the batter separates during baking into a sponge top with a lemon curd sauce beneath.
• ⅓ cup castor sugar = ~65g in standard measures, but the card gives 110g. Gram value used as primary.