Less than 1 hour
60 ml butter
125 ml white sugar
3 ml vanilla
60 ml grated lemon peels and juice
2 extra large free range egg whites, separated
125 ml self raising flour
300 ml low fat milk
Preheat oven to 200ºC.
Cream butter, sugar, vanilla and lemon peel in a mixing bowl.
Add egg yolks and flour.
Beat in milk and 3 Tbsp (45ml) lemon juice until mixed well.
Whisk egg whites until stiff peak stage, add flour mixture and fold to combine.
Pour into a medium-sized, greased ovenproof dish.
Place dish into a roasting pan and three quarter-fill with water.
Bake for about 30-45 minutes or until top has set and pudding is spongy and golden.
More good ideas:
Swap lemon juice and peel for orange or lime.
Stir some chopped or flaked almonds through
Foto: Jill-nita Wenger