Banana lemon pudding

Ingredients

125g (1 cup) wheat flour
4 bogoya or 8 apple bananas
114g (½ cup) sugar
1 medium-size lemon
2 large eggs
4 tbsp butter or margarine
177ml (¾ cup) milk

5ml (1 tsp) baking powder
63g (½ cup) corn flour or maize flour

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Method

1. Lightly grease a pudding bowl or an oven-proof dish.
2. Sieve together the flours and baking powder. Finely grate the lemon rind being careful not to include the white part. Squeeze the lemon juice and strain.
3. Separate the yolks from the egg white. To do this, wash your hands thoroughly and dry them, then cup one hand over a bowl with fingers slightly parted. Break the egg over the cupped hand, so that the egg white runs into the bowl, while the yolk remains in your hand. Put them in separate bowls. Mash the bananas well, sprinkle over the lemon juice and mix well.
4. Cream together the butter/margarine and sugar until light and fluffy. Beat the egg yolks well and add to the creamed mixture with the lemon rind. Mix well.
5. Add the mashed banana and lemon mixture and mix thoroughly. Add the milk mix well and then gradually fold in the flours and baking powder.
6. Whisk the egg whites until quite stiff. Fold into the rest of the mixture and gently mix well. Do not over-mix! Pour into the prepared dish.
7. Heat the oven at 160C/325F/gas mark 3, for at least 15 minutes before putting the pudding into the oven. Bake for 1½ hours or until a toothpick inserted into the centre comes out clean. Serve hot or cold.

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