This is a pudding I make regularly usually when I am in a bit of a hurry as it is quite quick to make and it is really absolutely scrummy. It forms like a sponge top but has a self-saucing lemon sauce. Absolutly delicious.
This is like a batter mix with a slight twist but it cooks with a sponge top and the mixture splits off and makes a lemon sauce underneath it is good honest cooking and is absolutely yummy.
Butter for greasing dish
3 eggs separated
3oz caster sugar
7 fl oz of milk
1 tablespoon self raising flour sifted
grated rind and juice of 2 large lemons
Pinch of salt
1 tablespoon icing sugar
Grease a deep 1 3/4 pint ovenproof dish. Set your oven to 180 degrees C Gas Mark 4.
In a mixing bowl beat the egg yolks with the caster sugar until light and pale and creamy. Whisk the milk, flour, rind and lemon juice into the egg yolks. In a clean, grease-proof bowl whisk the egg whites with the salt, adding the icing sugar gradually. Continue to whisk until stiff but not dry. Fold into the lemon mixture.
Pour the mixture into the prepared dish and stand the dish in a roasting tin. Add the hot water to come half way up the sides of the dish (a bain marie) and bake for one hour. Serves four approximately.
This is a firm favourite in the household and soon goes.