Irish Lemon Pudding
Created by Cathryn, Tuesday, 02 October 2007
Description
Jocorless contributed this delicious dessert. Known also as Lemon Surprise Pudding (and quite possibly Lemon Dainty). It's a lovely, light, sponge mixture with a hidden surprise underneath of lemony custard.
Ingredients
At a glance
Cooking Method
Type
Preparation Time
Cooking Time
Budget
Seasonality
Course
Makes
serves 4
- 50g/2oz/1/4 cup butter,plus extra for greasing.
- grated rind and juice of 2 lemons
- 115g/40z/1/2 cup caster sugar
- 2 eggs separated
- 50g/2oz/1/2 cup self-raising flour
- 300ml/1/2pint/11/4cups milk
- Few flaked almonds for the top
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Method/steps
- Preheat the oven to 190°C gas 5. Use a little butter to grease a 1.2 litre/2 pint/5 cup baking dish.
- Beat the lemon rind remaining butter and caster sugar in a bowl until pale and fluffy. Add the egg yolks and flour and beat together well. Gradually whisk in the lemon juice and milk (don't be alarmed-the mixture will curdle horribly).
- In a grease free bowl,whisk the egg whites until they form stiff peaks. Fold the egg whites lightly into the lemon mixture using a metal spoon,then pour into the prepared baking dish. Sprinkle with the flaked almonds
- Place the dish in a roasting pan and pour in hot water to come halfway up the side of the dish. Bake for 45mins until golden. Serve immediately
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