Recipes, Sweet

Lemon Delicious

29 April 2021

ingredients

2 Lemons

60 g Butter plus extra for the basin

1 1/2 cups Caster Sugar

3 eggs

3 tablespoons Self Raising Flour plus extra for the basin

1 1/2 cups milk

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equipment

Measuring cups and spoons

Digital scales

Citrus zester

Food Processor or Electric Mixer

Spatula or scraper

1 litre pudding basin or baking basin

Deep baking dish - big enough to just fit the basin in to cook.

METHOD

Step 1 Prep

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​Preheat the oven to 180C

Prepare the basin or baking dish by greasing the sides and base with butter and dusting lightly with flour - tip out any excess.

Boil the kettle.

​Separate the eggs.

Zest one of the lemons

Juice both of the lemons

Step 2 Make the Batter

In the food processor or electric mixer - cream the butter with lemon zest and the sugar.

Add the egg yolks.

Alternate the addition of the flour and the milk to make a smooth batter.

Scrape any mixture from the sides of the bowl and stir in the lemon juice.

In a clean bowl, beat the egg whites until they are firm and peaks are beginning to form. You can test that the whites are firm enough when they remain attached to a wooden spoon when turned upside down.

Step 3 Assembly

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Gently fold the beaten egg whites into the batter.

Pour the batter into the prepared pudding basin or bowl.

Step 4  Bake

Stand the pudding basin in the baking dish and pour hot water into the baking dish to come half way up the sides of the basin.  

Bake for 1 hour.

Step 5 To Serve

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Remove the pudding basin or bowl from the baking pan of hot water.

Allow the pudding to cool a little before serving.

Serve with cream or icecream.

source

Recipe by Stephanie Alexander, The Cook's Companion.

Adapted by Elizabeth Peddey