Beverley's Lemon Layer Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lemon, grated rind and the juice50g (2oz) unsalted butter100g (4oz) sugar2 eggs, separated50g (2oz) self-rising flour300ml (1/2 pint) whole milkCinnamon for sprinkling on top
1. Add the lemon rind to the butter and sugar and whisk the mixture until pale and fluffy. Add the egg yolks and flour and beat well. Stir in the milk and 30-45 mls (2-3 tbs) lemon juice.
2. Whisk the egg whites until stiff, and fold into mixture, pour the mixture into a buttered ovenproof dish.
3. Stand in a shallow pan of water and cook in a preheated oven at 200'C; 400'F, Gas Mark 6 degrees for approximately 45 minutes, until the top is set and spongy to the touch.
This pudding will separate into a custard layer with a sponged topping. Sprinkle with cinnamon. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PRANCALOT.
2. Whisk the egg whites until stiff, and fold into mixture, pour the mixture into a buttered ovenproof dish.
3. Stand in a shallow pan of water and cook in a preheated oven at 200'C; 400'F, Gas Mark 6 degrees for approximately 45 minutes, until the top is set and spongy to the touch.
This pudding will separate into a custard layer with a sponged topping. Sprinkle with cinnamon. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PRANCALOT.
Nutritional Info Amount Per Serving
- Calories: 733.8
- Total Fat: 54.2 g
- Cholesterol: 387.5 mg
- Sodium: 114.8 mg
- Total Carbs: 56.4 g
- Dietary Fiber: 1.3 g
- Protein: 10.4 g
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