Saucy lemon pudding

-
My Mum used to make this when I was young, but I'd forgotten about it till I was looking in her recipe book the other day.
I thought it was magic because the mixture goes in mixed together and comes out as a sponge top and a lovely lemon sauce underneath. As I had a few lemons to use up it was the perfect pudd. for today. My husband  thought it was too sweet, and it does have a lot of sugar in it. Maybe I would use less another time.

3oz/90g soft margarine or softened butter
9oz/275g caster sugar
3 eggs, separated
3oz/90g sr flour
grated rind and juice of 2 lemons
3/4pt/425ml milk

Preheat oven 180C/gas4/350F

Grease a 2 pt/just over a litre pie dish.

In a big bowl beat together the margarine or butter, sugar, egg yolks, flour, rind and juice and the milk.

It might look curdled, but don't worry, all will be well. Mine wasn't curdled and I wondered what I'd done wrong!


Whisk the egg whites till they form soft peaks and fold this gently into the lemon mixture.



It looks a bit lumpy, but that's OK.

Pour this into the dish and put the dish in a roasting tin . Then pour enough hot water into the roasting tin to come half way up the sides of your dish.

Bake for about 45mins to 1 hour till golden.



Enjoy!


Comments

Choclette said…
Oh yum, I'd forgotten about this one too. My mother used to make this and I remember it as being delicious.
8/8/10 12:58 pm
Rhyleysgranny said…
This is a new one to me. It looks and sounds delicious. I love lemon anything. I like the old recipes. They seem to be getting lost in all the designer food don't they?x
8/8/10 4:57 pm
Snowy said…
I agree Brenda. I have a couple of old exercise books with Mum's favourite recipes in, so I'm trying to work my way through them.
11/8/10 12:58 pm
Suelle said…
Hi snowy - just found your blog. Delia Smith does a recipe very much like this, which only uses 6oz sugar. It might solve the problem of being too sweet!
http://www.deliaonline.com/recipes/cuisine/european/english/hot-citrus-pudding.html
16/8/10 1:21 pm
Post a Comment

Popular posts from this blog

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an...
Read more

Carrot Cake Muffins

-
Image
 I’m a great muffin fan and have adapted my basic recipe, given to me by an American friend, many times. This is my latest idea. I made the muffins and was asked by a friend if I could make some for a party with the icing you usually get on a carrot cake.  280g plain flour, 1 tbsps baking powder, 1 tspn mixed spice, pinch salt, 115g soft dark brown sugar, 200g grated carrot, 50g chopped pecans or walnuts, 50g sultanas, 2 eggs, 175ml milk, 6 tbsps sunflower oil Optional: icing - 75g soft cream cheese, 49g butter and 35g icing sugar, sprigs of orange zest Preheat oven 200C/gas6. Grease a muffin tin or use muffin cases. Sift together the flour, baking powder and spice. Add carrots, sugar walnuts and sultanas and stir together. In a jug add the milk, oil and beaten eggs. Mix well. Make a well in flour mix and add milk mixture. Stir gently till just mixed. Don’t over mix or muffins will be heavy. Soon into the muffin tin - I use an ice cream scoop. Bake for 20 mins till risen. Cool...
Read more

Bakewell Pudding (or maybe not!)

-
Image
  I recently picked up a book in a local charity shop about 'Food of the British Isles'.It's a compilation of recipes from restaurants and cooks. I was especially interested in the Cake Section, as I've been wanting to try some of the more unusual British cake and pudding recipes for some time. This one isn't very unusual, but thought I'd try it as it's called a Bakewell Pudding and not a Tart. In the book, the writer says says that a Pudding is made with puff pastry and the Tart with shortcrust. Is it that simple? I bet a lot of local people would disagree with this definition! The writer made her puff pastry from scratch, but I bought mine, butter of course! For the Pudding you need : 500g butter puff pastry, 3 tbspn raspberry jam, 150g butter, 150g caster sugar, 3 eggs plus a yolk, beaten, 150g ground almonds, zest of a lemon,2 tspn almond extract, 1 tbspn flaked almonds and some icing sugar to dust the top. Preheat oven 190C/gas5        ...
Read more