Lemon Pudding

The true and accurate version of this recipe is in the old Green and Gold Cookery Book put out by the mothers of the boys at King's College, Adelaide, in about 1940.

Ingredients

• 1 cup of butter or margarine
• 1 cup of sugar
• juice & rind of 2 lemons
• 2 cups of milk
• 3 egg yolks
• 3 egg whites
• 1 tbsp plain flour

Method

1. Melt butter in a pan.
2. Add sugar, lemon juice & rind, and milk.
3. Beat all together.
4. Beat egg yolks and add along with flour.
5. Beat stiffly the egg whites and fold in.
6. Bake in a pan of hot water in a heat proof dish in the oven at moderate heat for about 30 mins, or less if the top is browning.

Serve with whipped cream. It should be runny with a golden crust.