LEMON PUDDING



LEMON PUDDING


Does anyone want a very simple, quick, no cook dessert, delicious, full of fresh lemony flavour? Ideal for summer and ready from scratch in about ten minutes! Well this ticks every box and is just delicious. You could, of course, make your own sponge to crumble up and soak [taking longer], but I bought Trifle Sponges. Easily doubled. It does contain uncooked eggs.

A nice glass Trifle Bowl to serve….. or individual serving glasses. This quantity feeds 4 or 5.

4 Trifle sponges
3 lemons, zested and then juiced
1 large tin of full cream sweetened condensed milk
3 eggs, separated
½ pint double cream, whipped

Fruit to top, if you wish, but choose a tart flavour. Chill for a while before you add the fruit, just before serving.

Crumble the sponges in a medium bowl and pour over the juice of one lemon. Whisk together the condensed milk, the rest of the juice, zest and egg yolks, then pour this over the sponges and mix well.

Whisk the egg whites until stiff and fold into the milky lemony spongey mix. Pour into your serving bowl or glasses, then decorate with the double cream. Chill for a bit, ideally.

You could also serve it with added clotted cream, of course………



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