Lemon pudding the proper recipe for

[zippitippitoes]

I used to mak ehtis a lot, a very light sponge topping with a tangy lemony sauce underneath, separates out in the cooking.

Anyway hadn't made it for ages and couldn't find the recipe (think it was in an old amrks and spancers book) but saw it in the paper a week ago..but their recipe is wrong i'm sure, anybody a good one?

[mancmum]

There was a good one in the observer last week -- might be worth a google to find it...

[mancmum]

sorry just read msg again -- that is the one you meant!!

[SoupDragon]

Try this one. I love this pudding

[zippitippitoes]

It had only 15 g of flour which I'm sure isn't right but maybe it is?

Anyway, I made it yesterday with half as much again in all the quantities as I wanted a bigger pudding but I used 200gm flour and it came out a bit too stodgy and also too sweet so i wanted the flour quantity as i'm sure 15 gm can't be enough?

[zippitippitoes]

Thanks SD completely different quantities from the one in the paper

50g butter
rind and juice of 1 lemon
90g caster sugar
2 eggs
15 g plain flour
300ml milk

And your recipe is

Lemon Delicious

1 1/2 oz. butter
4 oz caster sugar
1 1/2 oz flour
3 eggs separated
1 lemon, juice and rind
1/2 pint milk

Cream the butter and sugar. Add lemon juice and rind. Add 3 lightly beaten egg yolks then add the flour and a pinch of salt. Next add the milk, don't worry if it looks curdled. Whipped egg whites and fold into the mixture. Pour the lot into a greased dish (about 8" across by 6" deep) and bake in a slow oven for 3/4 to 1 hour. About 140 but I have cooked it at 160 with no ill affects but just cut the cooking time down. It should be lightly golden and dry on top.

I shall definitely try yours next time

[SoupDragon]

Mine is my mother's tried and trusted recipe It's kind of like a souffle on top (very light and airy sponge) and a kind of mousse (but smooth, no bubbles) on the bottom.

[SoupDragon]

Doesn't look hugely different really.