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Lemon Surprise Pudding
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Of course the original recipe gave imperial measures; these I have now converted into metric. The only other changes I've made are to suggest that you should butter the dish or dishes well before filling; add a pinch of salt to the mixture; use self-raising rather than plain flour to add a touch of extra lightness; eat the pudding warm, rather than hot from the oven; and serve with plenty of double cream. The contrast in the mouth between coolness and warmth is particularly agreeable.
Serves: 4, with seconds
And, as you now know: 'Underneath the sponge topping there will be a creamy lemon sauce – this the charming little surprise.'
As I said, I do think the pudding is slightly nicer eaten warm: it will still taste every bit as good, even if it begins to sink a little as it cools.
Typical values per serving:
This recipe was first published in January 2007.