Lemon Surprise Pudding
Ingredients
- 100 gr. (3½ oz.) butter
- 175 gr. (6 oz.) caster sugar
- Juice of 3 lemons - zest of 2
- 4 eggs, separated
- 100 gr. (3½ oz.) plain flour
- 500 ml. (17½ fl. oz.) milk
- Preheat oven to 180°C
- Liberally grease a 2 lt. (3½ pt.) ovenproof dish
Method
I find it is easier to prepare all the ingredients first before starting this dessert.
Juice the 3 lemons and grate 2 of them. Put to one side.
Beat the egg whites until stiff and also leave to one side.
Cream the butter and sugar together in a large bowl until light and creamy. Add the lemon juice and zest. Mix well.
Beat in the egg yolks one at a time. The mixture will look like scrambled eggs! Gently stir in the flour then pour in the milk and mix well.
Empty the beaten egg whites into the batter and with a cutting and folding movement gently stir in until nicely blended. The batter should be speckled with small fluffy mounds of egg whites.
The pudding will now be baked in a bain marie. Place your ovenproof dish in a large roasting tray and put on the oven shelf. Pour some boiling water into the tray to come halfway up the dish.
Bake in the oven for approximately 35 minutes, until it is just firm to the touch, with a lemony sauce underneath.
Serve with ice cream or cream.