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Gay seems to have nailed the description, but I'll add a Down Under version by Margaret Fulton.

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Joined: Dec 12, 2005


Posted to Thread #29637 at 4:00 pm on May 21, 2017

My kind neighbor who is a true Australia-lover, has given me several Australian baking books.

This one (BAKING) by Margaret Fulton has a recipe called "Lemon Delicious Pudding" which is described as sponge topping with a creamy lemon sauce below.

100 g butter, softened
grated rind and juice of 1 large lemon
2/3 c (150 g) caster sugar
3 eggs, separated
1/2 C (75 g) self-raising flour, sifted
1 1/4 C milk

Preheat oven to 180 CENTIGRADE.
Butter four 1-cup ramekins

Using an electric mixer, cream the butter with the lemon rind and sugar. When it is creamy and light, beat in the egg yolks. Stir in the sifted flour alternately with the milk.

Beat the egg whites until stiff and fold into the mixture with the lemon juice, lightly but thoroughly.

Pour into the prepared ramekins and bake for about 40 minutes. Serve hot with thick cream

OPTION: Spoon the mixture into a 3-4 Quart casserole and bake 180 CENTIGRADE for 45-50 minutes.

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