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Baked Lemon Pudding

Dunrobin Valley Baked Lemon Pudding Dunrobin Valley Baked Lemon Pudding

Ingredients (serves 8)

100g Sunflower Margarine

200g Caster Sugar

4 Eggs (separated)

4 Lemons (zest and juice)

100g Self Raising Flour

250ml Semi Skimmed Milk

1 x 200g Tub of Half Fat Crème Fraiche

Method

Pre-heat oven 180C / 375F / Gas Mark 4


1. Whisk margarine and sugar together till pale and creamy.

2. Beat in egg yolks and lemon zest.

3. Fold in flour, lemon juice and milk.

4. In a separate clean bowl whisk egg whites till stiff.

5. Using a metal spoon fold egg whites into flour mixture.

6. Pour into a pudding dish or individual ramekins and bake for 20-25 minutes till golden brown and risen.

7. Serve with crème fraiche

  • Experiment with a variety of fresh, tinned in juice or frozen fruits

A 135.25g serving contains:

  • Energy 1380kJ 330kcal 16%
  • Fat 18gMed25%
  • Saturates 5.9gMed29%
  • Sugar 27gMed30%
  • Salt 0.48gMed8%

of an adults reference intake.

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