Magic Lemon Pudding

(First published in the Village Magazine - Winter 2005)

Serves 4 -6

• 1 large lemon (grated rind & juice)

• 2 oz butter

• 4 oz caster sugar

• 2 large eggs separated

• 2 oz self raising flour

• 1/2 pint milk

Preheat the oven gas mark 4,350 elec. 180 C.

1. Add the lemon rind to the butter and sugar.

2. Cream together until soft.

3. Add the beaten egg yolks and a little flour.

4. Stir in the milk, strained lemon juice and remaining sifted flour alternately.

5. Whisk the egg whites until stiff and fold in evenly

6. Pour into a greased 1/2 pint pie dish and bake for 40 minutes.

7. This pudding cooks to give a light sponge top with a tangy lemon sauce underneath.

8. Good served topped with sweetened whipped cream and a little grated lemon rind.