Like a big warm hug, this simple recipe for lemon delicious pudding will go down a treat on a cool spring evening.
60 grams butter (Curds and Whey, Shop 12-13, Dairy Hall)
1 lemon, zested and juiced (Top Green Production, Stalls 59-63, A Shed)
1½ cups caster sugar (Nut Trek, Shop 55-56, Dairy Hall)
2 eggs, yolks and whites separated (Farm Fresh Eggs, Stall 43-45, I Shed)
3 tbsp self-raising flour (Nut Trek, Shop 55-56, Dairy Hall)
1½ cups milk (Market Organics, Stalls 46-55, I Shed)
Preheat the oven to 180°C.
Cream together the butter, lemon zest and caster sugar until pale and fluffy.
Add the egg yolks (reserve whites) and stir in the self-raising flour and milk.
In a separate bowl, beat the egg whites until stiff. Fold into the mixture along with the lemon juice.
Pour into a buttered dish and bake for 45 minutes.
Serve hot from the oven.