LIGHT LEMON PUDDING
1 large ripe lemon
25 ml butter or margarine (5 teaspoons)
750 ml milk (3 cups)
200 g sugar (1 cup)
50 ml cake flour (3 tablespoons)
pinch of salt
Preheat the oven to 160ºC and grease a shallow 1.5 litre (6 cups) ovenproof dish.
Grate the peel finely from the lemon and squeeze out the juice. Melt the butter or margarine and separate the eggs. Beat the lemon peel and juice, butter or margarine, egg yolks and milk together until mixed. Beat in the sugar, cake flour and salt.
Whisk the egg whites until stiff but not dry. Fold into the milk mixture. Pour into the dish and place the dish in a large roasting pan containing enough boiling water to come halfway up the sides of the dish.
Bake the pudding for about an hour until golden brown and set. Serve lukewarm.
Recipe posted by Odette Eksteen and Wian Swart