Grilled Chicken & Avo Salad
Lemon Surprise Pudding
Ingredients
- 100 g Butter, softened
- ⅔ cup Caster sugar
- 2 Lemons, zest of
- 3 Lemons, juice of
- 4 Irvine’s Eggs, large, separated
- ½ cup Plain flour
- 500 ml Milk
Instructions
- Place oven rack on second to bottom rung in the oven. Preheat to 180C.
- Using mixer or hand held beater, cream butter with sugar until creamy, white and fluffy. Add lemon zest and juice – the mixture will probably curdle at this point, but don’t worry.
- Beat in the Irvine’s egg yolks, one at a time. Then gently beat in flour and milk, creating a thin mixture.
- In a clean bowl beat Irvine’s egg whites until they stand in soft peaks, and then fold them gently into the mixture.
- Pour mixture into a well-greased 2-litre baking dish. It should be about 6-7cm deep, so that the pudding can separate into a fluffy cake on top with the lemon sauce underneath.
- Stand the pudding in a baking dish of cold water, ensuring that the water comes halfway up the sides.
- Bake for 50-60 minutes. The sponges will rise and lightly colour on top. If the pudding is browning too much, cover the dish loosely with foil during the last ten minutes.
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