Hostess and Chef: Self saucing Lemon Pudding

     

Self saucing Lemon Pudding  

serves 4 to 6

Some advice:                                                                                                               

Ingredients should preferably all be at room temperature, but margarine/butter must be at room temperature.

Whisk egg whites just before you use them so that they do not separate.

Egg whites are to be whisked until just firm, not as stiff as for meringues.

The oven temperature is not for fan ovens and needs to be modified for that type of oven.

INGREDIENTS

2 rounded Tablespoons brick margarine or butter  (40 ml)

         3/4 cup sugar         50 ml lemon juice                     

pinch of salt         3 eggs              4 Tablespoons wheat flour (60 ml)

1 cup milk

optional -grated lemon rind from 1 lemon

               

METHOD

Switch the oven onto 180 C or 350 F.

Cream margarine and butter well.

Separate eggs. Beat yolks and add to creamed mixture,beat in. Now add lemon juice and rind , salt and flour and beat together. Finally add milk and beat well to combine ingredients.

Whisk the egg whites and fold into the mixture with a big spoon. Do not beat into the mixture.

Grease the bowl or spray with Spray and Cook. Stand the bowl in a container of cold water approximately 1/4 of the way up the side of the bowl. Pour the mixture into the bowl. Place in the oven and bake for 40 to 45 minutes.

Serve with ice cream or cream. It has a generous amount of creamy sauce under the delicate crust.

If you double up the recipe only use 5 eggs, not 6.