2 people made this
A simple but tasty dessert recipe I remember my Grandma making a version of this lemon pudding when I was little. Serve with fresh fruit, cream and/or ice cream.
45g butter, softened
3/4 cup caster sugar
2 teaspoons lemon zest
3 eggs, separated
1/4 cup self raising flour
1 cup milk
1/4 cup lemon juice, strained
- Preheat the oven to 180 degrees C. Grease a round casserole dish.
- Beat the butter, sugar and lemon zest together until light, ﬂuffy and almost white. Beat in the egg yolks. Fold in the ﬂour then gently mix in the milk and lemon juice.
- Whisk the egg whites until they hold soft peaks and fold carefully into the pudding mixture.
- Pour the mixture into the prepared casserole dish. Bake in the preheated oven until the pudding top is cooked when tested with a fine skewer and starting to brown; about 30 minutes.
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