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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Taken from 'Woman's Weekly' cookbook published 1976 - Oven gas mark 6 or 400F/200C - a 1 1/2 pint souffle dish, buttered Ingredients:
6 ounces caster sugar |
2 ounces self-raising flour |
1 ounce butter |
1 lemon (rind and juice) |
2 eggs, separated |
1/4 pint milk |
Directions:
1. Mix together the sugar and flour, add the butter cut into small pieces, then bind the ingredients together with the lemon juice and rind and the egg yolks. beat the mixture really well and gradually add the milk beating well between each addition.
2. Whisk the egg whites until they are stiff and stand in straight peaks, then carefully and lightly fold them into the mixture using a metal spoon. turn the mixture into the prepared dish and bake the pudding in a fairly hot oven gas mark 6/400F/300C for 35 - 40 minutes until it is golden brown and well risen.
3. Allow the pudding to stand for aboutj5 minutes before it is served, so that can form a lovely lemon sauce below a light sponge. Decorate the top with a few slices of lemon.
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