Lemon Lolly Pudding

Over a dinner cooked by my mother-in-law when we were in Perth recently, M started reminiscing about his childhood memories. Part of it included some memorable desserts made by his mum. One that stuck out distinctively was "Lemon Lolly Pudding".

On the last night before we depart for Singapore, mother-in-law finally brought out her tattered but prized hand-written recipe collections and baked us (particularly for M) her special pudding. The recipe was a "hand me down" from her mum, making it extra special now that I've inherited it, and just perhaps our daughter if she shows an interest in baking. Of course it is not in metric and I'm quite sure the "cup" here is measured by just a normal tea-cup instead of what we have today. Somehow, it turned out just as well, and served with ice cream, a runaway hit!

So here's to Grandma's Lemon Lolly Pudding.
Serves 4


1 tbsp butter
1 tbsp self raising flour
Juice and rind of 1 lemon (make it 2 if its a small lemon)
1/2 cup sugar
1 1/4 cups milk (or less)
2 eggs, separated

Method:
1. Cream butter and sugar till smooth. Add flour, lemon rind and juice. Stir in milk. 2. Beat yolks and add into mixture. 3. Beat egg whites still stiff and glossy. 4. Fold egg whites into mixture and bake in a water bath at 180C for about 30-40 minutes until brown on top.