Lemon Crumb Pudding

For 4-6 people you need

4 oz. butter
4 oz. castor sugar
2 egg yolks
6 oz. fresh white breadcrumbs
grated rind 2 small lemons
1 oz. plain flour
1 teaspoon baking powder
2 tablespoons milk

For the meringue

2 egg whites
3 oz. castor sugar
1 large eating apple
sprinkling extra sugar

  • Cream butter and sugar until soft and light.
  • Add egg yolks, breadcrumbs, lemon rind and juice, beat well.
  • Add sieved flour and baking powder to the mixture with the milk.
  • Turn into well greased dish, tin or basin, cover with foil or greased greaseproof paper.
  • Steam for 11/2 hours over boiling water.
  • Fifteen minutes before pudding has finished steaming, prepare the meringue.
  • Beat egg whites until stiff.
  • Gradually beat in half sugar, fold in remainder.
  • Peel, core and dice apple in tiny cubes.
  • Fold into meringue mixture, spoon in circle round edge of ovenproof serving dish.
  • Dust meringue with castor sugar and bake for 3-5 minutes.

Oven temperature: hot, 425-450°F„ Gas Mark 6-7

Oven position: towards the top

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