Saucy Lemon Pudding
- 2 ounces butter/marg
- 1 lemon-using the rind & juice
- 3 ounces sugar
- 2 eggs separated
- 1 ounce sifted plain flour
- 6 fluid ozs milk
Serves 4.. Cream fat, lemon rind and sugar till light and fluffy. Mix in egg yolks, flour and lemon juice. Gradually add the milk. Whisk egg whites until they are stiff and fold in carefully to other mixture. Pour into a greased 1 pint oven proof dish or use a Bain Marie. Bake at 180C for 45 minutes. You can vary the sauce thickness and strength of lemon flavouring by adding more or less lemon.
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