Yield: 1 servings
|50 grams||St Ivel Gold Light; (2oz)|
|115 grams||Caster sugar; (4oz)|
|\N \N||Finely grated rind & juice of 1 large|
|\N \N||; lemon|
|2 \N||Eggs; size 3, separated|
|50 grams||Self-raising flour; sifted (2oz)|
|300 millilitres||Semi-skimmed milk; (0.5pint)|
|1 \N||Thin slices lime and thin strips of; to decorate|
|\N \N||; lemon or lime zest|
Place the St Ivel Gold Light, sugar, lemon rind and juice, egg yolks and beat together until thoroughly mixed.
Pour in the milk and beat again until well mixed.
In a separate bowl, whisk the egg whites until stiff. Fold carefully into the lemon mixture using a metal spoon.
Transfer the mixture to a lightly greased ovenproof dish and place the dish in a shallow tin of hot water.
Bake in a preheated oven at 180C / 350F / gas mark 4, for about 45 minutes or until the top is set, spongy to the touch and golden brown.
Serve immediately decorated with lime slices and sprinkled with lemon or lime zest. This pudding is also delicious served cold.
Note: This pudding separates during cooking and has a light spongy top with lemon sauce underneath.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.