Lemon Pudding

Winnie: her life in Kenya. By Marjorie Todd

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Winnie's Cook Book
Mrs Scattergood's Fudge
Mrs Scattergood's Toffee
Margaret Pearson's Lemon Cordial
Winnie's Ginger Nut Biscuits
Lemon Pudding

Ingredients

1 lemon

2 eggs, separated

100g white sugar

300ml cold water

1 rounded tablespoon corn flour.

Method

  1. Grate rind off lemon and place in a saucepan with the juice of one lemon.
  2. Add water, sugar, corn flour and egg yolks. Mix well.
  3. Stir mixture over a low heat until boiling and boil for a few minutes. Set aside to cool.
  4. Beat egg whites until stiff and fold into lemon mixture.
  5. Pour into individual glasses or dish and serve cold.

Copyright

This recipe is originally from "The Kenya Settlers' Cookery Book and Household Guide", Published by St. Andrew's Church Woman's Guild, Nairobi, 1928.

I am making two assumptions when I make this recipe available.

  1. as the book was published over 75 years ago, it is now out of copyright
  2. recipes are not copyrightable, only their written form.

However, if anyone has any comment to make on this issue please contact me (see the "Contact Us" link for details).