Food & Wine
Lemon pudding
Light, fluffy and of course, lemony, this lemon pudding is sure to be a hit with the whole family.
Serves: 4
Ingredient:
- 60g butter, plus extra for greasing
- 1 ⅓ cups caster sugar
- 3 egg, separated
- 3 tablespoon self-raising flour
- 1 ½ cup milk
- 2 lemons, juiced and rind finely grated
- Icing sugar, to dust
Method:
- Preheat oven to 180°C. Brush four ramekins with melted butter.
- Beat butter and sugar in bowl. Add in egg yolks, flour and milk. Whisk until smooth and combined.
- In another bowl, use an electric mixer to beat egg whites until soft peaks form. Fold into batter. Add lemon juice and zest. Stir until combined and pour into prepared ramekins.
- Place ramekins on a roasting pan. Add boiling water to pan until it reaches halfway up the sides of ramekins. Bake for 30 minutes or until golden. Remove from water bath and cool. Dust with icing sugar and serve with cream or ice cream.
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