Lemon layer pudding

Yield: 4 servings

Measure Ingredient
50 grams Butter; (2 oz)
125 grams Caster sugar; plus a little extra
\N \N ; finely grated rind
\N \N ; and juice of 2
\N \N ; lemons (4 oz)
2 \N Eggs; separated
50 grams Self raising flour; sifted (2 oz)
275 millilitres Milk; (1/2 pint)
5 \N Cadbury's 99 Flakes from a family box
\N \N A 1.1 litre; (2 pint) oven proof
\N \N ; dish, greased
\N \N ; lightly
\N \N A roasting tin

Cream the butter and sugar together well. Add the finely grated lemon rind and strained juice. Beat in the egg yolks, sifted flour and milk together ( the mixture may look curdled at this stage ).

Whisk the egg whites quite stiffly and then fold them into the mixture, with three crumbled Flakes.

Pour the mixture into the prepared dish and stand it in the roasting tin half filled with warm water.

Bake in the oven at Gas Mark 4/180deg C/ 350 deg F for about 45 minutes until golden brown and springy to touch.

Sprinkle with caster sugar and crumble the remaining Flake over the top.

Serve immediately, with single cream or thin custard if liked.

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