Hello Rod!



 RS> I know bugger all about puddings in general. This is the closest I could

 RS> find, in a book of traditional receipes, called just 'lemon pudding'. It

 RS> does sound like its a bit exotic and may well be the reason why you are

 RS> having trouble getting it to work.



I've obtained a copy of my lemon delicious pudding.



 RS>     As the desert is cooking it separates to give a layer of sponge over

 RS>     a base of tangy lemon curd.



Sounds familiar. I'll intersperse the instructions for my lemon delicious

pudding.



 RS>     Ingredients for 4 to 6



Mine doesn't say. It used to only just feed four of us, although we are

big eaters.



 RS>     120g    1/2lb   sugar



1 cup of sugar.



 RS>     50g     2 oz    butter



1 tablespoon of butter.



 RS>     1 tablespoon boiling water



None in my recipe. I wonder is this what is missing from my recipe????



 RS>     50g     2 oz    flour



1 tablespoon of self raising flour.



 RS>     juice and grated rind of 1 large lemon



Juice and rind of 1 lemon.



 RS>     2 eggs, separated



2 eggs.



 RS>     225ml   8 fl oz milk



1¬ cups of milk.





 RS>     Preheat oven to 170C.



Not mentioned in my recipe.



 RS>     Cream together the sugar and butter, adding the boiling water to

 RS>     make the mixture workable.



Mix together the sugar, butter, lemon rind and juice.



 RS>     Stir in the flour, lemon juice and rind.



 RS>     Whisk the egg yokes in the milk and add to the creamed mixture, a

 RS>     little at a time.



Separate eggs, add yokes to the mixture, beat until creamy. Add flour and

salt. (how much salt I wonder? it wasn't mentioned in the ingredients)



Carefully stir in the milk.



 RS>     Beat the egg whites until stiff and fold them into the mixture



Beat egg whites until stiff, fold into the mixture.



 RS>     Pour the pudding into a buttered 1 litre (1 3/4 pint) pie dish and

 RS>     stand in a roasting tin half filled with warm water.



Pour into oven proof dish, stand in shallow dish of water.



 RS>     Bake in a preheated oven for 45 minutes.



 Bake in moderate oven 40-45 minutes.



 RS>     Serve hot on its own or cold with a little cream.



 RS> If that is the same one, presumably there is something a bit tricky about

 RS> getting the separation into curd on the bottom and sponge on the top.



The two recipes are similar, with a couple of slight variations like the

stand in shallow dish of water thing. I thought my lemon delicious recipe

might have been a little more sophisticated than it appears to be.



 RS> You can always ask one of them to put her head in the oven if they cant

 RS> get it right |-)



Wouldn't do much good though. Our oven, like most gas ovens I suppose,

has a system to stop people committing suicide by gas. Well I suppose you

could if you had long enough arms to to push in the knob whilst breathing

inside the oven. But then you'd collapse unconscious, your head would fall

out of the oven, and you'd regain consciousness.



My girlfriend works at Milsons Point. Friday afternoon a couple of weeks

ago, someone in their office asked anyone in earshot what was falling

from the harbour bridge. She looked around just in time to see a jumper

hit the water with an almighty splash. Turns out he was a top student at

a private school who just couldn't handle the exam and family pressures

anymore. Very sad case, a bit like the character in the movie "Dead Poets

Society". He shouldn't have been jumping from the Western side of the

bridge anyway, being that it's a bikeway with no pedestrian access.



Regards, Alan



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