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Fresh Lemon Layer Pudding

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy St, Ivel 1 servings

INGREDIENTS

50 g St Ivel Gold Light; (2oz)
115 g Caster sugar; (4oz)
Finely grated rind & juice of 1 large
; lemon
2 Eggs; size 3, separated
50 g Self-raising flour; sifted (2oz)
300 ml Semi-skimmed milk; (0.5pint)
1 Thin slices lime and thin strips of; to decorate
; lemon or lime zest

INSTRUCTIONS

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.

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