Lemon Pudding

Delicious after a heavy meal!

Ingredients

55 g butter
115 g vanilla sugar, or caster sugar
grated zest and juice of 1 lemons
2 large eggs, separated
55 g self-raising flour
285 ml milk

Method

1. Preheat the oven to 200°C

2. In a mixing bowl, cream together the butter, sugar and lemon zest.

3. Add the yolks and flour and beat together. Mix in the milk and 3 tablespoons of lemon juice.

4. Whisk the egg whites until stiff. Fold into the lemon mixture. Transfer to a buttered ovenproof dish.

5. Place the dish in roasting tin 'au bain Marie': pour in boiling water around the dish until it reaches halfway up the dish's sides.

6. Bake in the oven for 40 minutes until golden and firm on top. This is a self-saucing pudding so there should be a pool of lemony sauce at the bottom. Serve warm from the oven.

Foolproof Cake

200 gr butter, room temperature
200 gr sugar
3 eggs
200 gr flour
1 dsp baking powder
1 tsp vanilla extract
1 tbs cocoa powder

Wisk the butter and sugar in a large bowl until pale and fluffy, carefully incorporate the rest of ingredients.

If you want a marble cake, hold the cocoa and divide the mixture in two bowls. Add the cocoa to one half of the batter. Spoon alternate mixes into a greased cake mold until you have used up all the cake mix.

Bake for 35-40 minutes at 180ºC.

Enjoy