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Lemon Layer Pudding

ingredients

juice and grated rind of 1 lemon
1/2 stick (2 oz) 50 g butter
1/2 cup (8 Tbls) 100 g granulated sugar
2 eggs, separated
1 1/4 cup (1/2 pint) 300 ml milk
1/3 cup (50 g) self raising (self rising) flour, sifted

method

1. Add the lemon rind to the butter and sugar and cream the mixture until pale and fluffy. Add the egg yolks and flour and beat well.

2. Stir in the milk and 30-45 ml (2-3 tbsps) lemon juice.

3. Whisk the egg whites stiffly, fold in and pour the mixture into a fairly large greased ovenproof dish - about 1.3 litre (2 1/4 pt).

4. Stand the dish in a shallow tin of water and cook in the oven at 200°C (400°F) mark 6 for about 45 minutes, or until the top is set and spongy to the touch.

What did you think?

67 people have helped to review this recipe. Thankyou!

Lemon layer pudding
posted by tc @ 12:52PM, 3/30/09
The most delicious pudding on the planet. Never gone wrong for me, but can curdle.
Thanks
posted by Erin @ 07:06AM, 6/26/12
Hey this was great thanks! Just wanted to say: I used 2 lemons just for that extra lemon-ness, and if anyone wants a little 'more' to the recipe, try adding a sprinkle or two of nutmeg: it may sound strange, but it really improves the pudding!
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