Cold Lemon Pudding

Method

• step 1

  Cream the butter and sugar, beat in the egg yolks, rind and juice of the lemons

• step 2

  Whisk the egg whites to soft peaks and fold into the creamed mixture.

• step 3

  Split the trifle sponges in half lengthways and place a layer into a cake or loaf tin. Put a third of the mixture on top of the sponge layer and place another layer of sponge on top. Continue to layer mixture and sponge, finish with top layer of mixture.

• step 4

  Cover and chill overnight if possible, but at least for 3 hours. The mixture may split a little but it should partly soak into the sponge. Before serving whip the cream to soft peaks and spread over top of pudding. Will keep for a few days in the fridge.