Lemon Custard Pudding

By Jan (Strawberry Fields Restaurant)

  • 1 table spoon of melted butter
  • ½ cup of caster sugar
  • 1 heaped table spoon of self raising flour
  • 2 eggs (separated)
  • 1 lemon
  • 1 cup of milk
  • Oven – 180c / gas mark 4

Blend together the butter, sugar, flour, egg yolks, juice and grated zest of a lemon. Add milk. Whisk egg whites until stiff and fold into mixture. Pour into 6 inch casserole type dish. Place in a bain marie and bake for approx 40 minutes until golden & custard has set under the sponge. Serve with cream.