Lemon Delicious Pudding

August 30, 2010

Probably one of the first things I made with my grandmother as a child. I still have the worn wooden spoon and ceramic mixing bowl my Nana Margaret used to make this – a family favourite that deservedly results in the baking dish being scraped completely clean! There’s something about the golden-topped sponge and tangy lemon sauce I cannot go past. Here is Stephanie Alexander’s version (she suggests it serves 8 but I think that’s generous, more like 4 in our house!!).

Ingredients:
2 lemons
60 g butter
1 1/2 cups castor sugar
3 eggs, separated
3 tablespoons self-raising flour
1 1/2 cups milk

Method:

Preheat oven to 180°C and butter a 1 litre oven proof basin or serving dish.

Zest 1 of the lemons and juice both. In a food processor, cream butter with zest and sugar, then add egg yolks. Add flour and milk alternately to make a smooth batter.

Scrape mixture from sides of processor bowl and blend in lemon juice. Transfer to a clean basin.

Whisk egg whites until creamy and firm and fold gently into batter. Pour batter into prepared basin.

Stand basin in a baking dish and pour in hot water to come halfway up sides of basin. Bake for 1 hour. Allow to cool a little before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: