Lemon Surprise Pudding

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About


  • 50 g/2 oz butter, softened
  • grated rind and juice of 1 lemon</


‘Cream the butter with the grated lemon rind and sugar. When it is fluffy, beat in the egg yolks; then stir in the sifted flour alternatively with the milk. Add the juice of the lemon and fold in the stiffly beaten egg whites lightly but thoroughly. Bake in a moderate oven, Mark 4/350°F/180°C for about