We went over to Wenda and Steve's new house, and Wenda made a fabulous dinner which finished with this pudding. The original recipe is from Steve's dad Col.
| 1 scant cup | caster sugar |
| 1/4 cup | plain flour |
| finely grated rind of 1 large lemon |
| 1/4 cup | lemon juice |
| 60 g | butter |
| 3 | eggs, separated |
| 1 1/2 cups | milk |
Pour half of the sugar, the flour, lemon rind, juice, melted butter and egg yolks into a mixing bowl. Beat until mixed. Heat the milk just enough to remove the chill. Add the milk to the lemon mixture and beat together.
Whisk the egg whites with the remaining sugar until stiff. Fold about 1 cup of the lemon mixture lightly into the egg whites, then add the remainder and fold in lightly.
Pour the mixture into an ungreased ovenproof dish. Stand in another dish of water, and bake in a moderate oven until cooked and set, approximately 40 minutes. Serve warm or cold.
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