The following recipe is my great great grandmothers. There’s something infinitely comforting about that.
It also means I don’t use metric measuring devices for this, I use an antique tablespoon for the butter and am known to use a teacup for the milk, but occasionally relent and use a correct cup measurement.
What I love about this is that each time I make it it is a little different, depending on the size and juiciness of the lemons.
Regardless, it is truly delicious and MUST (again, so Stephanie A of me!) be eaten with big scoops of icecream. Cream doesn’t work with the tartness of it all. Trust me, I’ve tried.
Oh – it’s one of those magical puddings which goes in all liquidy, and comes out with a light sponge topping and molten lemony wonderfulness underneath.
This was what I whipped up for Chef, Killer, Muzbot and G the other week, and for Mum for her birthday last week.
i’ve given double the original recipe, because most of you seem to be breeders and/or entertainers and have housefuls of people. Plus it even beats cold pizza for breakfast.
2 tblsp butter
2 cups sugar
4 large tblsp SR flour
juice of 4 lemons
4 eggs, separated
2 cups milk
– preheat oven to 200C and grease a large deep baking dish
– beat the sugar and butter together
– stir through the flour
– add the egg yolks
– add the lemon juice and the milk
– beat the egg whites until they hold stiff peaks
– add some of the egg white to the mix, then fold in the rest
– incorporate thoroughly then pour into baking dish
– bake at 200C for 10 minutes
– turn heat down to 180C and bake for further 35 minutes
(Note: sometimes I vary the order I add the ingredients, adding the yolks before the flour and then adding the flour, juice and milk alternatively – it never seems to affect the end result)