LEMON DELICIOUS PUDDING
4 eggs separated
1 cup caster sugar
50g butter, softened
zest of 2 lemons
1/3 cup self-raising flour, sifted
juice of 3 lemons
1 1/2 cups milk
1. Preheat the oven to 160°C.
2. Wash the lemons,
remove the zest from two and then juice all three. Separate the eggs.
3. Whisk the egg
whites until soft peaks form. Add half the caster sugar, a little at a time,
until it is fully incorporated and the mixture is glossy.
4. Cream the butter
with the rest of the caster sugar and the lemon zest.
5. Add the egg yolks,
then the flour, lemon juice and milk. Mix thoroughly.
6. Add a little of
the meringue mix, then gently fold in the remainder.
7. Tip into a pudding
basin. Stand the basin in a baking dish, then half fill the baking dish with
luke-warm water. This will stop the base of the pudding from burning.
8. Bake for 45 minutes
to 1 hour, or until the top has set and is lightly browned.