I couldn't stay out of the kitchen a moment longer. Around 9PM last night I was craving something sweet but not too sweet, filling but not to heavy, and easy to make. My Lemon Delicious is usually pretty good but this one was outstanding. So good we ate it without any cream poured over it. The recipe has been adapted from Stephanie Alexander's book The Cooks Companion. I reduced the sugar and upped the lemon. So with a little help from
Bryan the sous chef here it is. (He is possibly the only sous chef expected to do the washing up).
LEMON DELICIOUS PUDDING
60 g butter
1 cup caster sugar
3 eggs separated
3 tablespoons self raising flour
1 1/2 cups milk
Preheat oven to 180C and butter a 1 litre oven proof basin or serving dish.
Zest and juice the lemons.
In a medium bowl cream butter, sugar, lemon zest and egg yolks.
Add flour and milk alternately to make a smooth batter.
Mix in lemon juice.
Whisk egg whites until firm and fold gently into batter.
Pour batter into prepared basin.
Stand basin in baking dish and pour hot water to come half way up sides of basin.
Bake for 50 minutes in fan oven or 60 minutes in regular oven.
Stand for 10 minutes before serving.