Friday, December 01, 2006

Lemon pudding

50g butter
Rind of two lemons
Juice of two lemons
1/4 cup flour
1/2 cup sugar
1 cup milk
2 eggs separated

Beat butter, sugar, egg yolks and rind together.
Stir in the milk, lemon juice and flour.
Beat egg whites separately until they form peaks.
Fold the egg whites into the mixture.
Pour into ovenproof bowl.
Place bowl into ovenproof dish and pour water into dish - about 1 cm deep.
Bake at 160 degrees C for around 35 minutes until pudding is firm and the top is golden.
Serve with cream or ice cream.

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