BAKED LEMON PUDDING

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lemon-pudding-riana.-brineel-223x300

INGREDIENTS
100 ml butter
100 g castor sugar
2 large eggs seperated
250 ml self raising flour
pinch of salt
grated rind and juice of 1 large lemon
500 ml milk
METHOD
Beat butter and sugar until light and creamy, then beat in yolks very well. Sift flour and salt together. Beat egg whites until stiff peacks form. Fold flour into yolk mixture with lemon rind and juice and 250ml milk. Fold egg whites in lightly, then stir in remaining milk. Pour into a well greased ovenproof dish and bake at 180 degrees C for 30-40 min, or until well risen.
Foto:  Brineel du Toit
Riana Du Plessis

THE CAPE MALAY COOKBOOK

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