This is the recipe for my Nana's Lemon Sponge Pudding and it is absolutely divine! When you cook it, it separates into a lovely, spongey top with a gorgeous, lemon curdy sauce underneath. I don't make it very often - Peter is not so keen and therefore there is a very real danger that I would eat the entire thing all by myself, although it does actually also taste fabulous cold.
6oz caster sugar (or 4oz)
2oz butter or margarine
2oz self raising flour
2 eggs, separated
1 or 2 lemons
half a pint of milk
(The reason I have given two quantities for sugar and lemons is that, unusually for a baking recipe, I have found that you can safely vary the quantities of these ingredients to suit your taste. My original recipe called for 6oz sugar and 2 lemons but I did find another recipe which was identical save for the sugar and lemons, so I have tried it both ways - with 6oz sugar it can be a bit over sweet, but I find that 1 lemon is not quite enough). Anyway, the method is this:
Cream butter and sugar together then add grated zest and juice of the lemon(s). Sieve in the flour and mix lightly. Add beaten egg yolks and mix well. Stir in the milk. Beat egg whites until they form soft peaks, then gently fold into mixture. Pour into a well greased dish and cook for approx 40 mins or until golden at gas 5 (190C). Let it cool for a few mins before serving and enjoy!
I'm afraid I was not organised enough to actually make this and take pictures, so you'll just have to take my word for it - this is so delicious, especially as the days are getting colder, a real "comfort" pudding!
And just because I want to leave you with at least something to look at, here's a pic of all the brooches I've made for our school's Christmas bazaar - finished this week.