| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 3 |
|
Eggs, size 3 (medium) |
| 1 |
tb |
Self-raising flour |
| 2 2/3 |
oz |
Castor (fine) sugar |
| 7/8 |
c |
Milk |
| 2 |
|
Large lemons (3 small) |
|
|
Pinch of salt |
| 1 |
tb |
Icing (confectioners) sugar |
|
|
Butter for greasing |
INSTRUCTIONS
Separate the eggs. Sift the flour. Fine grate most of rind off the lemons
and extract juice.
Beat the yolks with the caster (fine grain) sugar until light, pale and
creamy. Whisk the milk, flour, lemon juice and rind into the egg yolk mix.
In another bowl whisk the egg whites with the salt, adding the icing sugar
gradually (I sieve it through a tea strainer). Continue to whisk until
stiff but not dry (important!). Fold into the lemon mixture.
Grease a deep 1 litre ovenproof dish (I use a 2 lb non-stick bread tin).
Pour the mixture into it. Stand the dish in a shallow pan of cold water
(about 1/4 to 1/2 inch ) and bake in a moderate oven at 180C/350F/gas mark
4 for 1 hour (check after 50 minutes and see if top is becoming dark brown
~ if so remove).
Note: This pudding has a light spongy top with lemon sauce underneath. It
is quite tart - the way I love it ~ but I suppose those of the sweet tooth
may want to add more sugar or put less rind in.
Time: 1.5 hours. Source: Mrs Beeton's cookery and household management.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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