Lemon Pudding Cake
When baked a single mixture separates into a sponge pudding on top of a lemon sauce.
Joan Olson of Northfield MN gave this recipe to my mother, Peggy Bryant, when Joan was in Liverpool in the early 1960s.
INGREDIENTS
- 35 gm (¼ cup) Self-raising flour
- 200 gm (1 cup) Caster sugar
- ¼ Tsp Salt
- 1½ Tsp Lemon zest (grated lemon rind)
- 60 ml (¼ cup) Lemon juice
- 2 Eggs
- 250 ml (1 cup) Whole milk
METHOD
Pre-heat the oven to 185°C/350°F. Separate the yolks and whites of the eggs, beat the yolks into the milk, and beat the whites separately until they are stiff.
Sift together the sugar, flour and salt. Stir in the eggy milk, and the lemon juice and zest. Fold in the beaten egg whites and pour into a litre (US quart) baking dish.
Place the baking dish in a pan with 2.5 cm (1 inch) of water and bake for 50 minutes. Lemon pudding cake can be eaten hot but it is even more delicious if cooled and served chilled.
This is a recipe page on the James Bryant (G4CLF) Web-site.
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