July 04, 2017
"This recipe is straight from a junior cookbook which my son was given as present 20 years ago, when he wanted to be a chef! So easy to make and I have been making it for years, it nothing fancy just comfort food.... especially when served with ice-cream!"
- Serving Size: 1 (67.5 g)
- Calories 203.9
- Total Fat - 16.6 g
- Saturated Fat - 9.2 g
- Cholesterol - 188.9 mg
- Sodium - 174.9 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 1.1 g
- Sugars - 0.2 g
- Protein - 6.9 g
- Calcium - 36.3 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat the oven to moderate 180c (350f/Gas 4.
Brush a 4 cup (1 litre) ovenproof dish with melted butter.
Using an electric beater, beat the butter, sugar, egg yolks and rind in a small bowl until the mixture is light & creamy and transfer to a medium bowl.
Sift the flour into the bowl and stir with a wooden spoon until combined. Add the lemon juice and milk and stir again to combine.
Place the eggs whites into a small, clean and dry bowl and beat with electric beaters until firm peaks form.
Using a large metal spoon to fold the eggs whites into the flour mic and fold unit just combined.
Spoon the mixture into the prepared dish; Place the dish in a large baking dish with enough water to come 1/3 of the way up the side of the dish and bake for 1 hour.
Dust with icing sugar and serve immediately.
Tips & Variations
No special items needed.