Lemon delicous pudding

It has just started to turn cool here in Northern New South Wales and with the onset of the cooler weather, it is the perfect time for indulging in a warm pudding.  Citrus grows well here so we are now harvesting plenty of limes, lemonade fruit and lemons.  This recipe comes from Stephanie Alexander a woman who admire.  Her "Kitchen Garden" program in Australian schools is a fantastic initiative.

I would love to share this pudding with my dear friend Sue who visited last year and I unwittingly used plain flour instead of self raising flour (what a disaster)!

Ingredients

2 lemons
60g butter, softened
1 cup caster sugar
3 organic/free range eggs, separated
3 Tablespoons self raising flour
1 1/2 cups full cream milk

Method

Preheat oven to 180 degrees Celsius

Grease a 1 litre pie tin or oven dish with butter
Zest one of the lemons and juice both
Combine butter, zest and sugar in a food processor and whiz to cream the ingredients
Then add egg yolks
Add flour and milk alternately until a smooth batter is formed.
Scrape the mixture from the sides and blend in lemon juice.
Transfer batter to a clean bowl.

Beat with a hand mixer, egg whites until fluffy, fold gently into the batter
Pour batter into prepared oven dish.
Place oven dish into a baking dish and pour kettle boiled water in to come half way up the side of the oven dish.

Bake for 1 hour or until a skewer comes out clean from cake topping.

Allow to cool if you can resist and then serve with cream or ice cream.

Delicious in name an delicious in taste.

Mamma Marmalade