Sunday, September 26, 2010

Scrum-diddly-umptious Lemon Self Saucing Pudding

Ths kiddies and I delighted in making this tangy and delicious pudding on a perfect September Spring day this week, the best part of which was in the eating !! I dont know what it is about Springtime, but it brings out the cook in me and nothing beats something citrus-y for that burst of springflower freshness !


6 eggs - seperated
400g white sugar
4 tbspoons SR flour
600ml milk
grated zest and juice of 4-6 lemons (depending on size and juiciness!!)
2 Tbspoons dessicated coconut


Preheat oven to 180 degrees. Place the egg yolks and 300g of the sugar in a bowl and beat until light and fluffy. Add the flour, milk, lemon zest and juice and beat vigorously. in a seperate, clean bowl whisk the egg whites until they form stiff peaks. Add the remaining sugar and coconut while whisking. Gently fold in the egg whites into the lemon mixture. Poor into oven proof dish and bake for 1 hour. (I used individual ramkins, 6-8 depending on size, and baked for aprox 30 mins, or until browned on top)

Serve with King Island Cream, or your favourite ice-cream. Mmmmmmmm!!!

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