Baked Lemon Pudding

Ingredients (serves 8)

  • 100g Sunflower Margarine
  • 200g Caster Sugar
  • 4 Eggs (separated)
  • 4 Lemons (zest and juice)
  • 100g Self Raising Flour
  • 250ml Semi Skimmed Milk
  • 1 x 200g Tub of Half Fat Crème Fraiche

Method

Pre-heat oven 180C / 375F / Gas Mark 4

  1. Whisk margarine and sugar together till pale and creamy.
  2. Beat in egg yolks and lemon zest.
  3. Fold in flour, lemon juice and milk.
  4. In a separate clean bowl whisk egg whites till stiff.
  5. Using a metal spoon fold egg whites into flour mixture.
  6. Pour into a pudding dish or individual ramekins and bake for 20-25 minutes till golden brown and risen.
  7. Serve with crème fraiche

Experiment with a variety of fresh, tinned in juice or frozen fruits