Try Our Winter Warmer8 December 2017
Lemon Surprise Pudding is a true classic and it is very easy and straightforward to make. When cooked, the mixture separates and leaves a light sponge on top and a sharp lemon sauce underneath.
This pudding has been made by many famous cooks, but this version is by Marian Armitage. It is taken from her award-winning book, Shetland Food and Cooking, which is available here.
4 eggs, separated
100g Shetland butter (at room temperature). You can buy Shetland butter from our online shop.
200g caster sugar
3 lemons, grated rind and juice
100g self-raising flour
½ pint (275ml) Shetland milk
Butter an ovenproof dish and preheat the oven to 180°C.
- Beat the butter, sugar and lemon rind until soft then beat in the yolks.
- Then fold in the flour and stir in the lemon juice and milk. The mixture will look curdled.
- Whisk the egg whites until stiff and fold in gently with a metal tablespoon.
- Pour into the greased dish and bake in the centre of the oven for approximately 40 minutes.
- The pudding is best served warm, sprinkled with a little icing sugar and a 'peerie scar' of Shetland cream.