Try Our Winter Warmer

8 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.



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