Hampshire Pudding 

There are several variations of this pudding, but they are all basically made the same way. 

This sweet was sold at my school in Winchester during  the 1950s and 60s. 

In the New Forest, this pudding is known as 'Gypsy Tart'.  

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Ingredients

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Method

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Grease a deep pie plate and line with pastry, spreading jam on it. 

Finely grate the lemon rind and squeeze lemon.

Separate eggs, beating yolks together, whisk whites until stiff and forming peaks.

Melt the butter (or margarine) in a pan, stir in flour and cook for 1 minute stirring constantly. Remove from heat and gradually add milk and sugar. Return the pan to heat and cook whilst stirring briskly, until mixture thickens. Remove from heat and add 1 tblsp lemon juice and the lemon rind to the mixture. 

When the mixture in the pan has cooled for a minute or two, add egg yolks then fold in the egg whites and pour mixture into the pastry case. 

Bake in a moderately hot oven for 15 minutes or until golden brown. 

Serve hot or cold. 

Oven temperatures: 

200°C (400°F) or Gas mark 6 reducing to 

160°C (325°F) or Gas mark 3

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26th November, 2001