The name of this dessert says it all. It’s so easy, quick, and an all time fave of mine and my family’s going right back to when I was little.
Sorry, but I forgot to take the photo before everyone got stuck into it. This one serving was all that was left. You have to eat it right out of the oven.
1 Tblespoon butter
1 Cup castor sugar
2 Tblespoons Self Raising flour
Juice of 1 lemon
1 Cup milk
2 eggs (separate the yolks from the whites)
First beat up the egg whites until stiff.
Cream the butter butter and sugar (I melt the butter in the microwave to save time), add flour, lemon juice, milk and egg yolks. Beat well.
Fold the egg whites into the batter and pour into a 12″ oven proof buttered glass pudding dish set in a pan of water.
Cook at 180 C for 45 minutes or until golden brown.
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