Beverley's Lemon Layer Pudding

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Beverley's Lemon Layer Pudding calories by ingredient


Introduction

This light golden pudding tastes delicately of lemon, and during baking it gradually separates into a custard layer with a tempting sponge topping.
The dish this pudding is baked in should be placed in a shallow tin hal-filled with warm water as a Bain Marie. A roasting pan is ideal for the purpose.
 This light golden pudding tastes delicately of lemon, and during baking it gradually separates into a custard layer with a tempting sponge topping.
The dish this pudding is baked in should be placed in a shallow tin hal-filled with warm water as a Bain Marie. A roasting pan is ideal for the purpose.
Number of Servings: 4

Ingredients

    1 lemon, grated rind and the juice
    50g (2oz) unsalted butter
    100g (4oz) sugar
    2 eggs, separated
    50g (2oz) self-rising flour
    300ml (1/2 pint) whole milk
    Cinnamon for sprinkling on top

Directions

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.