Lemon Pudding

Ingredients

• 2 small eggs
• 3 oz. castor sugar
• 2 oz. Savoy biscuits
• 3 oz. butter
• 2 small lemons, juice and rind

Method

1. 1

   Line a small dish with rich short pastry made with 4 oz. flour, decorate edges with pastry leaves; beat butter and sugar to cream, add biscuits, alternately with beaten eggs; grate lemon rind, add juice, mix quickly, pour into prepared dish; bake for 40 minutes or until set; cover with castor sugar, serve hot or cold.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 36. The excerpt below is the record exactly as published.

LEMON PUDDING. 2 small eggs ' 3 oz. castor sugar 2 oz. Savoy biscuits 3 oz. butter 2 small lemons, juice and rind

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