- serves 4-6 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 2 tbsp butter, softened, plus extra for greasing
- ¾ cup caster sugar
- 2 tbsp plain flour
- ⅓ cup self-raising flour
- 5 lemons, juiced and finely zested (approx. 300 ml of juice in total)
- 4 eggs, separated
- 2 cups (500 ml) milk
- Thickened cream, ice-cream, and fresh raspberries, to serve (optional)
Instructions
- Preheat the oven to 180˚C (fan-forced). Grease a 28 cm oval baking dish with butter and set aside.
- In a large mixing bowl, use a wooden spoon to beat the butter and sugar until lightly creamed. Stir through the flours, lemon juice and zest, eggs yolks and milk and beat well to combine. Place the egg whites in a second, clean bowl and use an electric mixer to whisk to soft peaks. Gently fold the beaten egg whites into the pudding batter, then transfer to the prepared baking dish.
- Bake for 30 minutes, or until lightly browned. Remove the pudding from the oven and allow to cool slightly.
- Serve Gran’s ultimate lemon delicious with thickened cream, ice cream and fresh raspberries, if you like!
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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