Lemon Sauce Pudding

200ml (7fl oz) Milk
110g (4oz) Caster Sugar
50g (2oz) Self Raising Flour
25g (1oz) Butter
2 Eggs
1 Large Lemon
Pinch Salt

Pre-heat oven to 190°C; 375°F: Gas 5
Grease an ovenproof dish.
Separate the eggs.
Grate lemon rind finely and squeeze the juice.
Mix together softened butter, sugar and lemon rind.
Beat in the egg yolks and lemon juice to the butter mixture.
Combine the flour and salt and milk.
Add to the mixture in thirds alternately.
(The mixture will look curdled at this stage).
Whisk the egg whites to a soft peak stage
Fold into the mixture.
Pour into the dish and stand in Bain-Marie (dish in a tin of water).
Bake for 40 minutes.
Serve immediately.
Serves 4

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Lemon Sauce Pudding

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