Lemon Pudding Cake
|Sugar||2⁄3 Cup (10.67 tbs)|
|Self-rising flour||1⁄3 Cup (5.33 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Fresh lemon juice||6 Tablespoon|
|Lemon rind||1 1⁄2 Teaspoon, freshly grated|
Pre-heat the oven to 400°F and lightly grease a 5 cup baking dish.
Melt the butter.
Blend the sugar, flour and melted butter together in a mixing bowl.
Beat the yolks and continue stirring as you add the milk to them.
Pour this liquid into the flour mixture and stir into a batter.
Add the lemon juice and rind, and mix well.
Beat the egg whites to the stiff-peak stage and fold gently into the batter.
Pour the batter into the baking dish, place inside a large, shallow pan of water and bake for 45 minutes.
Let the baking dish cool to blood temperature, then turn the cake out on to its serving dish.