Self-Saucing Lemon Pudding
Author Notes: As made by my beautiful sister, Lydia, this is a lushious dessert, serve with cream or good vanilla icecream. —ruth.martin.526
Serves 4
- 2 ounces butter
- 8 ounces sugar
- 1 tablespoon lemon zest
- 100 milliliters lemon juice
- 250 milliliters milk
- 2 ounces pl flour
- 3 eggs, seperated
- Place all ingredients except egg white in a processor and pulse until it makes a smooth batter
- whisk the egg whites untill stiff, and fold into the lemony batter
- pour into a buttered dish and bake at 180 degrees for 45-50 mins
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