Baked Lemon Pudding

Ingredients

• Lemons 2.
• Eggs 3.
• Penny sponge cakes 3.
• Sugar 2 oz.
• Milk 1 pint.
• Butter 1 oz.
• Pastry.

Method

1. 1

   Line the sides and edges of a pie-dish with flaky pastry.

2. 2

   Melt the sugar in the lemon juice, add to it the grated lemon rind and crumbled sponge cake.

3. 3

   Heat the milk, dissolve the butter in it.

4. 4

   Beat the yolks of the eggs, pour over them the milk and butter, and add this to the lemon and sponge cake mixture.

5. 5

   Put it into the pie-dish, and bake for about half an hour in a moderate oven, till set.

6. 6

   Beat the whites of the eggs to a firm froth, pile them on the pudding, sift castor sugar thickly over, and return to the oven till the meringue is hardened and lightly coloured.

7. 7

   Serve hot or cold.

8. 8

   The meringue may be garnished with glace cherries.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 48. The excerpt below is the record exactly as published.

Baked Lemon Pudding. Lemons 2. Eggs 3. Penny sponge cakes ... 3. Sugar 2 oz. Milk 1 pint. Butter I oz. Pastry.

Cook this with the app: pantry check, scaling, and the assistant.