Lyn's Recipe Collection
4 Tab fine breadcrumbs or sponge cake crumbs
3/4 pint hot milk
grated rind & juice of 1 lemon
2 eggs, separated
3 Tab sugar
Butter a pie dish and sprinkle with the breadcrumbs. Carefully pour in milk, leaving to soak for a few minutes. Add rind, juice, yolks & sugar.
Whisk egg whites and gently pour on top – do not stir in.
Bake in a slow oven for 30 mins.
2 large Tabs butter
1/2 cup sugar
2 eggs
grated rind of 1 lemon
1/2 cup milk, with 1 Tab golden syrup/treacle dissolved in it
1 heaped large cup flour
1 tsp BP
1 tsp bicarb, dissolved in a very little milk or water
2 Tab dess. coconut
1 tsp mixed spice
1/2 tsp gr cinnamon
1 cup each of sultanas & raisins
a few chopped almonds & walnuts
Cream butter & sugar. Add eggs one at a time, beating well.
Add lemon rind and milk mixture, beating well between each addition.
Mix in the flour with the spices, BP and coconut. then add the fruit, and lastly the bicarb.
Add nuts, then put in a well-buttered basin and steam for 3 hours.
NB With little flour, this must depend on the raising agents and eggs.