Magic lemon pudding is quick and tasty, and a favourite amongst children. The best thing about serving this dessert to children is that its a really easy way to help them with their daily calcium intake, as it is far less boring than a simple glass of milk. Another plus of this pudding is it is not costly to make, so instead of breaking the bank on shop desserts, you can make this yourself :)! The 'magic' in this pudding is that you make on single batter, and while the pudding is cooking it separates, leaving a cakey topping and a creamy, sweet lemon sauce beneath - the more lemon juice you use the more sauce is produced, I personally like an even split of cake and sauce.
- 1 large lemon
- 50g of butter (ensure soft not cold and hard)
- 100g of caster sugar
- 50g of self-raising flour
- 2 eggs
- 285ml milk (1/2 a pint)
- Grease a medium sized, circular baking dish with vegetable or sunflower oil.
- In a mixing bowl add the rind of the lemon, the butter and the sugar. Using a whisk, cream together until soft.
- Separate egg yolks from the white, putting the whites into another mixing bowl.
- Put yolks into the butter and sugar mix with a little flour an mix together.
- Now add the juice of the lemon (Strained) and the remaining sifted flour and stir together.
- Now leave you mix and whisk your egg whites until they are stiff, then gently fold the whites into the cake batter.
- Carefully pour hte mixture into the baking dish and bake at 150 for around 40 minutes until golden in colour.
- Eat warm or allow to cool to allow the sauce to completely separate from the cake.
Thanks for stopping by!
Love Siobhan xoxo