LEMON PUDDING.
A light steamed pudding, with a lemon flavour, is refreshing to the palate after the meat course. To make it you need 2oz of cornflour, 6oz of castor sugar, two eggs, two lemons, one-and-n-lialf pints of water. Blend the cornflour with a little of the water, bring the remainder to the boil and pour it over the blended cornflour, j stirring vigorously until it becomes thick and smooth. Stir in 3oz of the (sugar, the yolks of the eggs, and the fra ted rind and juice of the lemons. 'our into a piedish and place in a moderate oven till it begins to bubble up. . Whisk the whites of the eggs to a stiff snow and add to it the rest of tile sugar. Spread this over the pudding, and replace it in the oven until it becomes a light brown. Serve hot jor cold.
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https://paperspast.natlib.govt.nz/newspapers/MS19320627.2.130.6
Bibliographic details
Manawatu Standard, Volume LII, Issue 176, 27 June 1932, Page 9
Word Count
147LEMON PUDDING. Manawatu Standard, Volume LII, Issue 176, 27 June 1932, Page 9
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