Mysterious Lemon Pudding
Wintertime in Brisbane, Australia, and my thoughts turn to hot food, preferably sweet. This old recipe brought back childhood memories!
50g (2 ozs) Butter
50g (2 ozs) Sugar
1 tablespoon grated Lemon Rind
2 Eggs – separate yolks
125g (4 ozs) Flour
1 teaspoon Baking Powder
1 tablespoon Marmalade or Plum Jam
First grease a basin or pudding bowl and put jam in the bottom. Cream butter and sugar, add rind and egg yolks, beat well. Fold in stiffly-beaten egg whites. Sift and fold in flour and baking powder. Cover bowl with foil and steam for 1½ (one and a half hours). See BBC website for steaming technique.
Carefully remove bowl and tip Mysterious Pudding onto serving platter. Serve portions hot with extra jam, cream or custard sauce.
Due to hot steam, not suitable for children to cook.
This recipe is from 1978 edition of Edmonds Cookery Book, New Zealand. Another lemon recipe Sweet Pastry Lemon Meringue Pie.
Stay warm and cosy 😀
♥ Gretchen Bernet-Ward
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