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Quick lemon pudding, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, British cooking, Children's menu, Pudding

Ingredients portion 4

Butter 1.5 tablespoons

Sugar 50 g

Chicken egg 1 piece

Wheat flour 2 tablespoons

Milk ⅓ cup

Lemon ½ piece

Cooking instructions 40 minutes

1 First beat the butter, sugar and zest. Next the lemon juice, egg yolk, flour, milk (whisk after adding each of the above ingredients).

2 Whip the egg white to stiff peaks and gently fold it into the first mixture until smooth.

3 Pour into the moulds, which should be placed in a large mould that has been filled with boiling water so that the water reaches the centre of the pudding moulds. Place in an oven preheated to 180 degrees for 30 minutes.

French apple pie

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .