Welsh pudding



  • Butter, sugar, egg white and egg yolk (4:3;:2:2) made into a filling by melting the butter, beating in the egg yolks and then the sugar and folding in the stiffly beaten egg whites. lemon zest is added and the mixture poured into a pie tin lined with puff pastry then baked at 180°C until cooked, about 1 hour.