Ingredients

1/2 cup	self raising flour
3/4 cup	castor sugar
1	lemon rind grated
1/3 cup	lemon juice
1 1/2 cup	milk
3	eggs - seperated
4 tbsp	butter - melted

Equipment

• oven

Method

1. preheat oven to 175C fan forced
2. grease ceramic souffle dishes - either small or large size
3. combine flour, sugar and lemon rind in a bowl
4. add lemon juice, melted butter and egg yolk and mix together
5. gradually stir in the milk
6. in a seperate bowl beat the egg whites until fluffy and gently add to lemon batter and fold in
7. pour mixture into souffle dishes, then place souffle dishes in large container fill with water to half way up the souffle dish sides
8. bake approximately 40 minutes
9. eat hot with icecream

Notes

the pudding that is below the water line will be soft and gooey like sauce, above the water line will be more like a sponge cake. To change the sauce to cake ratio increase or decrease the water in the larger container

Comments

You must be logged in to add comments.

---