Lemon Surprise Pudding Recipe
Lemon Surprise Pudding Recipe with Lemons, Butter, Sugar, Flour, Milk and Eggs.
INGREDIENTS
2 oz (50g) Butter
Grated Zest & Juice of 1 Lemon
3 1/2 oz (100g) Castor Sugar
2 Eggs
2 oz (50g) Plain Flour
1/2 pint (300ml) Milk
METHOD
Pre-Heat the Oven to 350F (180C / Gas Mark 4). Butter a large oven dish.
Sift the Plain Flour. Seperate the Eggs and wisk the Egg Whites until they stiffen.
Cream the Butter with the grated Lemon Zest and Castor Sugar. When the texture has become fluffy, beat in the 2 Egg Yolks. Mix in the Plain Flour while adding the Milk. Add the Lemon Juice.
Gently, but thoroughly, fold in the stiff Egg Whites. Pour the mixture into the oven dish and bake for around 30-40 minutes until the sponge has risen and the top is golden brown.
Underneath the sponge will be a creamy Lemon sauce 'Surprise'
Serves 6.
Based on the Lemon Surprise Pudding recipe in:
Four Seasons Cookery Book
by Margaret Costa (Thomas Nelson & Sons 1970).