Total Time
45mins
Prep 15 mins
Cook 30 mins

An old recipe of my mothers that I'm submitting for a request. I'm only guessing the prep and cooking times.

Ingredients Nutrition

Directions

  1. Bring the milk to the boil, pour it over the sugar and crumbs, add the lemon rind and beaten yolks; put into a buttered pie dish and stand it in a baking dish containing water.
  2. Bake in a moderate oven for about half an hour, or until the centre is quite firm.
  3. Take out and spread jam over the top; whip the egg whites and salt until stiff adding the castor sugar slowly.
  4. Spread on the pudding, return to a cool oven, and bake until crisp and a pale fawn colour.
  5. Chocolate sauce, lemon butter or apple butter may be used instead of jam.

Reviews

(1)
Most Helpful

This is a very simple pudding to make. It also uses up any excess cake. I didn't use lemon rind or do the merigue top but it was nice with the jam topping. I would probably use thin cake slices instead of crumbs and leave it to soak in the boiled milk for about 10 - 15 mins before proceeding but that is a personal preference.

V'nut-Beyond Redemption February 16, 2004

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