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!!).

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


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.


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