Lemon Surprise Pudding

Another recipe from the How To Cook Book by Bridget Jones. Simple ingredient and easy to do. The taste is marvelous. I wonder how this pudding got it "surprise" name. After you baked the pudding, you will find a small amount of tangy lemon sauce that collects beneath the light sponge top - Surprise!. It happened because of the high proportion of milk to the flour and egg.

Serves 4

Ingredient

50g butter plus extra for greasing

grated rind and juice of 2 lemons

115g caster sugar

2 eggs separated

50g self raising flour

300ml milk

method

1. Pre-heat the oven to 190 c and lightly grease 2-pint/5-cup oven proof dish/casserole (me hentam jer bake guna correlle saiz 8 x 8 inch) so dapatlah ketinggian dalam 1 inch je..sbb dia memang tak naik banyak)

2. beat butter, lemon rind and caster sugar until pale and fluffy. Add egg yolks one by one, followed by flour and beat well. Gradually whisk in the lemon juice and milk (the mixture may curdle horribly, but don't be alarmed)

3. In clean bowl, whisk the egg whites until they perform stiff peaks.

4. Fold the egg whites lightly into the lemon mixture using a metal spoon until incorporated, then pour into the prepared dish. Place the dish in a roasting pan. Pour in hot water to half fill the pan, then bake the pudding for 45 minutes or until golden brown top. Serve immediately with custard or cream. Bon Appetite!.