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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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An old recipe of my mothers that I'm submitting for a request. I'm only guessing the prep and cooking times. Ingredients:
1 cup cake crumbs |
2 cups milk |
1 tablespoon sugar |
1 lemon, rind of |
2 eggs, separated |
1 pinch salt |
2 tablespoons caster sugar |
raspberry jam |
Directions:
1. Bring the milk to the boil, pour it over the sugar and crumbs, add the lemon rind and beaten yolks; put into a buttered pie dish and stand it in a baking dish containing water.
2. Bake in a moderate oven for about half an hour, or until the centre is quite firm.
3. Take out and spread jam over the top; whip the egg whites and salt until stiff adding the castor sugar slowly.
4. Spread on the pudding, return to a cool oven, and bake until crisp and a pale fawn colour.
5. Chocolate sauce, lemon butter or apple butter may be used instead of jam.
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