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Lemon Delicious Pudding
This recipe is from my latest favourite book, "The Women's Weekly Test Kitchen"
Great for a winters evening treat.
Prep Time: 00:30
Cook Time: 00:35
2 1/2 g ( ounces) butter, softened
3 tspns finely grated lemon rind
110 cup (g) caster (superfine) sugar
3 eggs, separated
35 cup (g) self-raising flour
400 cups (ml) milk
80 cup (ml) lemon juice
2 tspns icing (confectioners') sugar
1Preheat oven to 180C/350F. Grease a 1.5 litre (6 cup) ovenproof dish; place on an oven tray.
2Beat butter, rind and sugar in a small blow with an electric mixer until pale. Beat in egg yolks, one a time, until thick. Whisk in flour, milk and juice until well combined
3Beat egg whites in a small bowl with an electric mixer until firm peaks form; lightly fold into lemon mixture, in two batches. Pouur mixture into dish.
4Bake pudding for 35 minutes or until golden and just firm to the touch. Serve immediately, dusted with sifted icing sugar.
Tip: The pudding needs to be served straight from the oven or the pudding will sink and absorb most of the sauce
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