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Baked Lemon Pudding - 4 Points

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Baked Lemon Pudding - 4 Points

Post by babydoll_uk on Fri Nov 28, 2008 3:17 pm

40 g half-fat butter
80 g light brown sugar
1 portion lemon(s), using the grated zest and juice
2 medium egg(s), separated
80 g self raising flour, sifted
250 ml skimmed milk

1. Preheat the oven to Gas Mark 6/200C/400F.
2. Cream together the butter, sugar and lemon zest.
3. Beat the egg yolks and add them, with the flour. Stir well.
4. Add the milk and the juice of the lemon. Keep stirring until you have a smooth batter.
5. Whisk the egg whites stiffly and then very gently fold into the mixture.
6. Pour into a 1.2 litre (2 pint) pie dish and place this in a roasting tin with 3cm (1 inches) of water in the bottom.
7. Cook in the preheated oven for 30 minutes until firm and springy to the touch.

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