Cold Lemon Pudding
Serves 8
Easy
Prep:
Sweet and lemony, best made 24 hours before eating
Skip to ingredients
- 4oz butter or margarine
- 4 eggs (separate yolks and whites)
- 6oz caster sugar
- Rind and juice of 2 lemons
- 8 Trifle sponges
- Double or whipping cream to cover top of pudding
Method
step 1
Cream the butter and sugar, beat in the egg yolks, rind and juice of the lemonsstep 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.
