Creamy Lemon Sauce
|Thick cream||2 Tablespoon|
Peel lemon very thinly, and simmer in milk for 10 minutes.
Remove peel, mix cornflour with a little cold milk and thicken the flavour- ed milk.
Cook for 5 minutes to remove any raw taste, then add sugar and the juice of the lemon slowly, beating with a whisk.
Remove from heat, whisk in the cream and serve with pudding.