Today’s been a real duvet day.
Mooching around doing housework, getting the kids to do their homework, looking out at the garden and wishing it was a lovely sunny day. But it’s not to be. It’s cold, windy and very grey. A day to be indoors messing around in the kitchen I think. After a quick check to see what I had in the fridge all I could rustle up were some fresh lemons so a lemon pudding it would have to be.
There is nothing fancy about this lemon pudding but it is deliciously moist and tangy and very light. I used to make it at school so it uses the most basic of ingredients and is very simple to make. It is a pudding of two layers – the top being a very light sponge and the bottom is a thick custard/mousse like consistency.
- 90g butter (I used Flora margarine)
- 115g castor sugar
- Zest and juice from 2 lemons
- 60g Self Raising flour
- 2 large eggs, separated
- 140ml milk (I used semi skimmed)
- Preheat oven to 180° C (350° F).
- Lightly grease an 18cm ovenproof dish .
- Cream the butter, sugar and lemon zest until light and fluffy.
- Add the flour and beat until just incorporated.
- Add egg yolks, milk and lemon juice and mix thoroughly.
- Beat egg whites until stiff peaks. Fold into the creamed mixture.
- Pour the mixture into the ovenproof dish and place this dish into a roasting tin.
- Pour enough water into the roasting tin until the base is covered by approx. 2cm of water.
- Bake in the oven until top is golden and springy to the touch.
I’m sharing this recipe over on the fabulous Supergolden Bakes Cook, Blog, Share linky
A Mummy Too’s Recipe of the Week linky