Winter Lemon Pud by Helen Jackson
WINTER LEMON PUD
75g butter, softened
1 ½ cups caster sugar
1 tsp ground ginger
finely grated rind of 2 lemons
Separated ½ cup lemon juice
1 cup milk
½ cup self raising flour
Preheat the oven to 180̊C. Grease a 1 litre baking dish.
Mix the butter, sugar, ginger and rind until well mixed. Mix in egg yolks and beat well.
In a separate bowl beat egg whites until just stiff. Mix lemon juice, milk and flour into the butter mixture and then using a large metal spoon gently fold in the egg whites.
Pour the batter into the prepared dish and bake for 30-40 minutes until golden and puffed.