Hot Lemon Souffle Pudding
|Butter/Margarine||3 Ounce, softened|
|Caster sugar||9 Ounce|
|Eggs||3 , separated|
|Self raising flour||3 Ounce|
|Lemons||2 , rind grated, juiced|
Heat the oven to 375°F, 190°C, gas no. 5.
Butter thoroughly a shallow 2 1/2 pint (1.4-1) oven proof dish.
Beat the butter or margarine with the sugar until smooth and beat in the egg yolks.
Then stir in the flour, lemon rind, juice and milk.
Do not worry if the mixture looks curdled at this stage-it is quite normal.
Whisk the egg whites using a hand rotary or electric whisk until they form soft peaks and then fold them into the lemon mixture.
Pour into the prepared dish and place in a meat tin half filled with hot water.
Bake for about 1 hour or until pale golden brown on top.
The pudding will have a light sponge on top with its own sauce underneath.