BAKED LEMON PUDDING

March 30, 2017 / Lyn Jones / 0 Comments

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.