2 jul

Delicious Pudding (hot)

Mrs Edwards, Emerald Hill Branch

SERVES 4–6

60 g (¼ cup) butter, softened

220 g (1 cup) caster sugar

2 tablespoons plain flour

juice and grated zest of 1 lemon

2 eggs, separated

250 ml (1 cup) milk

boiling water, for baking

Preheat oven to 170°C.

Using an electric beater, beat the butter and sugar well in a bowl. Mix in the flour, lemon juice and zest, egg yolks and milk.

Using clean beaters, whisk the egg whites in a bowl until firm peaks form. Fold the whites into the lemon mixture.

Pour the batter into a 1 litre (4 cup) capacity baking dish. Place the dish in a larger baking dish filled with enough boiling water to come halfway up the side.

Bake for 45 minutes, or until the top is light golden and the base is creamy. Serve hot.