INREDIENTS
1 cup white castor sugar
1/4 cup flour
1 cup white castor sugar
1/4 cup flour
a dash of salt
1/4 cup lemon juice
1 tablespoon grated lemon rind
1 tablespoon softened butter
1 cup milk
2 eggs, large separated
METHOD FOR MAKING LEMON PUDDING CAKE
In a medium mixing bowl combine the sugar, flour and salt together. Stir in the lemon juice and the grated lemon rind, butter and milk.
IN another bowl Beat the egg yolks until thick and pale, and add to the lemon mixture.
Beat egg whites until stiff but not dry, and fold into the lemon mixture.
Pour this batter into a buttered 6 cup casserole. Place in a larger pan. Pour hot water to about 1 inch deep in the larger pan.
Bake at 350 degrees F. for about 40 minutes, until the topping is set and golden. Serve warm.
1/4 cup lemon juice
1 tablespoon grated lemon rind
1 tablespoon softened butter
1 cup milk
2 eggs, large separated
METHOD FOR MAKING LEMON PUDDING CAKE
In a medium mixing bowl combine the sugar, flour and salt together. Stir in the lemon juice and the grated lemon rind, butter and milk.
IN another bowl Beat the egg yolks until thick and pale, and add to the lemon mixture.
Beat egg whites until stiff but not dry, and fold into the lemon mixture.
Pour this batter into a buttered 6 cup casserole. Place in a larger pan. Pour hot water to about 1 inch deep in the larger pan.
Bake at 350 degrees F. for about 40 minutes, until the topping is set and golden. Serve warm.
