Self-Saucing Lemon Pudding

By ruth.martin.526
February 15, 2013
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Self-Saucing Lemon Pudding

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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
  1. Place all ingredients except egg white in a processor and pulse until it makes a smooth batter
  2. whisk the egg whites untill stiff, and fold into the lemony batter
  3. pour into a buttered dish and bake at 180 degrees for 45-50 mins

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