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Lemon Pudding Cake

Butter - 50 gms
Eggs - 3
Sugar - 75 gms
Milk- 225 ml
Maida - 25 gms
Grated rind of 1 lemon
Lemon Juice - 75 ml

  • Preheat the oven to 180 C. In a mixing bowl, beat the whites of the eggs until stiff.
  • In a separate bowl, cream the butter and sugar until light and fluffy.
  • Beat in the lemon rind, lemon juice and the egg yolks, one at a time, until when mixed.
  • Beat in the milk then the flour until blended.
  • Fold the beaten egg white into the lemon mixture, then pour into a greased ovenproof dish.
  • Set the dish in a large pan.
  • Pour hot water into the pan to come half way up the sides of the dish.
  • Bake for 35 minutes.
  • Serve warm or cold.

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