• Irvine's Group
  • Irvine's Zimbabwe
  • Irvine's Poultry Farming
Search
Irvine's Zimbabwe
Irvine's Zimbabwe
Trust Earned
  • Irvine’s
    Home
    Trust Earned
  • Irvine’s
    Corporate
    Our Company
    • About Us
    • Operations
    • Irvine’s Cares
    • Quality & Certification
  • Irvine’s
    Foods
    Our Products
    • Our Products
    • Recipes
    • Tips & How-to’s
    • Product Distributors
  • Day Old
    Chicks
    Programme
    • Day Old Chicks
    • Day Old Chick Distributors Map
    • Day Old Chick Distributors List
    • Broiler Guides
    • Chicken Talk Library
  • Contact
    Us
    Get In Touch
  • Irvine’s
    Home
    Trust Earned
  • Irvine’s
    Corporate
    Our Company
    • About Us
    • Operations
    • Irvine’s Cares
    • Quality & Certification
  • Irvine’s
    Foods
    Our Products
    • Our Products
    • Recipes
    • Tips & How-to’s
    • Product Distributors
  • Day Old
    Chicks
    Programme
    • Day Old Chicks
    • Day Old Chick Distributors Map
    • Day Old Chick Distributors List
    • Broiler Guides
    • Chicken Talk Library
  • Contact
    Us
    Get In Touch
Print
Lemon Surprise Pudding

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: Serves 6-8

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

  1. Place oven rack on second to bottom rung in the oven. Preheat to 180C.
  2. 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.
  3. Beat in the Irvine’s egg yolks, one at a time. Then gently beat in flour and milk, creating a thin mixture.
  4. In a clean bowl beat Irvine’s egg whites until they stand in soft peaks, and then fold them gently into the mixture.
  5. 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.
  6. Stand the pudding in a baking dish of cold water, ensuring that the water comes halfway up the sides.
  7. 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.
5.0
Eggs
You may also like
Grilled Chicken & Avo Salad
8 September 2017
Indian Spiced Chicken Stew
6 June 2017
Lemon Surprise Pudding
5 June 2017
TOP 10 RECIPES
  • Chocolate Brownies
  • Thai Green Curry Chicken Pies
  • Lemon Meringue Pie
  • Cheesy Chicken Sausage Pasta Bake
  • Honey-Glazed Chicken Wings
  • Indian Spiced Chicken Stew
  • Country Chicken Soup
  • Grilled Chicken Salad
  • Crispy Chicken Samoosas
  • Oven Baked Chicken Wings
CONTACT US
  • Henley Drive Extension, Waterfalls
    Harare, Zimbabwe
  • (263) 0772 131 973
    (263) 0772 131 982
  • (263) 8677006080
  • Irvine's Zimbabwe
  • Irvine's Poultry Farming
IN PARTNERSHIP WITH
Supplier of Cobb and H&N breeding stock,
hatching eggs, broiler and layer day old chicks.
CHICKEN TALK LIBRARY

Read the latest issue of Irvine’s Official In-House Magazine.

READ
© Irvine's Zimbabwe 2019

Website developed by OUT OF AFRICA MEDIA