What? Another lemon recipe? What a surprise. Today I made some of Jamie Oliver’s Lovely Lemon Curdy Pud. Something did not go one hundred percent right with the consistency but the flavor remained pretty good! If you want to try out the recipe, here you go:
55 g butter
115 g sugar
grated rind and juice of 1 lemon
2 large free-range eggs, separated
55 g self-raising flour
285 ml milk
Preheat the oven to 200ºC/400ºF/gas 6. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.
Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don’t over-mix it; you don’t want the air to come out of the egg whites. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it’s a nice golden colour.