Lemon Pudding

Ingredients:
2- Eggs

3 tbsp. Lemon juice
½ tsp. Lemon zest

1 cup- Cold Milk
6 tbsp. Sugar

1 ½ tbsp. All-purpose flour/Maida
1 tsp. Butter

Lemon slices for decorate

1 tbsp. Almonds, chopped

For the caramel syrup:
½ cup- Sugar
¼ cup- Water

Method:

1. Caramel syrup: Heat a thick bottomed pan and add sugar to it. Stir continuously till brown and add water to it. Stir well and keep aside after it boils.

2. Grease a round shaped pan with butter.

3. Beat the eggs in a bowl, add lemon juice add lemon zest and beat again.

4. Dissolve the sugar in ½ cup of cold milk and pour it into the egg mixture.

5. Dissolve the all-purpose flour in another ½ cup of cold milk without any lumps and pour this into the egg mixture and mix everything well.

6. Pour it into a buttered pan. Cook by double boiling method by keeping it in a closed vessel with water for about 25-30 minutes over low heat. 

7. Take off from heat and remove from pan, decorate with lemon slices and pour caramel syrup over the pudding after cooling.

8. Garnish with chopped almonds and serve chilled.