From here, simply allow your pie to solidify in the refrigerator until you're ready to enjoy it. The end result is a thick lemon pudding with a sweet and buttery crumb. If you want to decorate the ...

Lastly add the milk. Whisk the egg whites stiffly in a bowl and fold gently into the lemon mixture. Pour into a pie dish and bake at 180°C for 40 minutes. Dredge with icing sugar. Serve ...

Spoon 100g/3½oz of the golden syrup into the base of the pudding basins and set aside. Beat the remaining 100g/3½oz golden syrup, butter, sugar and lemon zest together in a large bowl until ...

A rich and favourful take on the classic chicken and leek pie ... 2 litre/2 pint pudding bowl and a very large lidded saucepan for steaming. For the filling, put the chicken, lemon zest ...

Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks ... and bake for another 20 to 25 minutes, until pudding is golden and springs back when touched. While the pudding is ...

This pudding is a failed attempt to make a variation of Kraft Foods’ Triple-Layer Lemon Pie. The pie didn’t turn out so well. The pudding, on the other hand, is light and lively, colorful and ...