Lemon Delicious Pudding - The Triangle Community Newspaper

Ingredients:
80g butter, softened
175g caster sugar
Finely grated rind of a large lemon
4 eggs, separated
1 cup milk
3 tbsp (50g) SR flour, sifted
4 tbsp lemon juice

Heat oven to 180˚ C. Combine butter, sugar and lemon rind in a mixer and beat till pale and creamy. Add egg yolks beating one at a time. Add half the milk and half the flour, then beat in the remaining. Add lemon juice, beat well, then transfer to a bowl. Beat egg whites until stiff. Gently fold the egg whites into the batter. Pour the batter into a buttered oven-proof dish and place in a baking tray. Fill the tray with hot water till halfway up the side and place in the centre of the oven. Bake 1 hour, cover the top loosely with foil if it’s getting too brown. The top should be light and cakey, and the base thick and gooey.
Serve immediately with lightly whipped cream. Serves 4

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

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The Triangle, a not-for-profit, local, community newspaper, comes out every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $35.00 will cover delivery of all 11 issues.

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