CHERRY CUSTARD PUDDING

Preparation Method :

• Put the cherries in a baking dish.
• Cream together the margarine, fructose and lemon rind until pale and fluffy.
• Beat in the egg yolks, a little at a time, and then stir in the milk, lemon juice, flour and cinnamon to give a loose, curd like mixture.
• Beat the egg whites until just stiff, and then fold into the mixture and spoon on top of the cherries.
• Place the dish in a roasting tin, then pour in enough hot water to come halfway up the sides of the tin.
• Bake in a preheated moderate oven for 40 to 45 minutes until the top is set, firm and golden.