Delicious Lemon Pudding

I love finding a good recipe, and it's even better when it comes for free.  For example, I found this recipe for a lovely, light lemon pudding in the recipe book of an old family friend (Aunty Doreen). It is extremely easy to make, and very quick if you have an electric beater.  It will probably serve about three people (four if the portions are tiny).  When it comes out of the oven, it looks fantastic - just like a souffle.  I like to serve it with one scoop of vanilla ice-cream, and then eat it up straight away although the consistency of the pudding means it will taste just as nice served up cold the next day.

Delicious Lemon Pudding

2 eggs (separate egg whites from yolks)

1 tbsn butter (although I used 1 and a 1/2 tbsns)

3/4 cup of sugar (I don't like my pudding to be too sweet, so I reduce this to half cup)

juice of one lemon and grated rind (make sure it is finely grated)

2 tbsn self raising flour (if you don't have SR flour, use plain flour and add 1/4 tspn of baking powder)

1 and 1/4 cup of milk

Beat egg whites until stiff (peaks have formed).  Leave aside.  In a bigger bowl, cream the butter, sugar and SR flour.  (Due to the small amount of butter it is hard to 'cream' but just make sure it is well mixed and at the very least should look like fine bread crumbs.)  Add the juice of the lemon,  milk, rind and egg yolks.  (I also add one drop of vanilla essence.)  

Gradually add the egg whites and bake in 180 degrees for approx 45 mins to 1 hour.  I put my pudding dish in a bigger dish and then pour hot water into the bigger dish so it comes to approx half way up the side of the pudding dish.   However, you can just put the pudding dish in the oven by itself.  It's quite a smallish pudding so choose your pudding dish accordingly.

HINT:  the fragility of this pudding means that the top is going to brown very quickly.  I check the pudding at about 30 mins and if it is brown on top (very likely) I pop some alfoil on top .  When it comes out of the oven, it will look and taste just like a souffle.  Word of warning, do not poke it before you show it off or before serving, or it will pop and deflate very quickly (which I did this time but will know better next time).

It looks so impressive when it is served, and it tastes so beautiful and light.  A sure winner for impressing your beloved and showing them how much you adore them.  (It is also very quick - it takes maximum of 15 to 20  mins in preparation time.)  

Next time I am going to try to put the mixture into individual pudding dishes and see how it goes.

Bon Appetit!