I know it may seem that I’m baking my way through this pandemic, and that’s because, well, I am. As long as the shops have ingredients, we shall eat cake! This evening I enjoyed a whole 20 minutes alone in the kitchen with no one nagging me for a snack or asking me to bring them to the toilet….and so, I baked. Alone. And it was all sorts of lovely to have full control of my kitchen for a few minutes (as much as I love them and all that). I’ve been making this gooey lemon pudding for years and when I served it up after dinner everyone asked for seconds, which must mean it’s pretty good, because my lot are, as we know, hard to please at the best of time! If only they were as enthusiastic about their actual dinner.
Gooey Lemon Pudding
2 lemons (zest & juice)
50g self-raising flour
2 eggs (separated)
- Beat together the sugar, butter and lemon rind in a bowl using a handheld mixer or alternatively a free-standing mixer.
- Next, beat in the egg yolks a little at the times.
- Meanwhile, whisk the egg whites until they form stiff peaks and leave aside.
- Place the lemon juice and milk in a jug, and slowly add to the mixture alternatively with the flour a little at a time.
- Fold in the egg whites.
- Place the mixture in a deep buttered dish (I used a square 18cm oven dish), and place in the oven at 180C for 35-40 minutes or until lightly browned on top.
I used Keelings raspberries and fresh pouring cream to serve, which finished things off nicely.
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