Individual lemon delicious puddings

My grandmother was an incredible cook who made a lot of great desserts, many of them lemon based. This recipe has extra lemon zest for a kick of super lemony flavour!

Lemon delicious pudding Credit: Kitti Gould

• serves

  6

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• coconut oil spray, for greasing
• 3 eggs, separated
• 1 cup caster sugar (separated into 2 x ½ cups)
• 2 tbsp finely grated lemon zest
• ⅓ cup (80 ml) lemon juice
• 1 cup (250 ml) milk
• 40 g butter, melted
• ½ cup self-raising flour, sifted
• icing sugar, for dusting
• vanilla ice cream, to serve

Instructions

1. Preheat the oven to 175˚C oven (155˚C fan-forced). Grease 6 x 1 cup ramekins with coconut oil spray.
2. In a large mixing bowl, combine the egg yolks and ½ cup caster sugar and beat on medium speed using an electric hand mixer until thick and creamy. Add the lemon zest, juice, milk, butter and self-raising flour and mix through with a wooden spoon.
3. In a separate large mixing bowl, beat the egg whites with the electric hand mixer until soft peaks form. Gradually add the remaining caster sugar until fully incorporated.
4. Fold the egg whites gently into the lemon mixture in using a spatula in three batches until fully incorporated.
5. Divide the mixture between the ramekins until ¾ full. Place the ramekins into a baking dish fill and the tray with hot water until it reaches half the height of the ramekins. This will prevent the puddings from overcooking.
6. Bake the puddings for 25-30 minutes, or until the pudding is set and slightly browned. You want them nice and gooey down the bottom.
7. Sprinkle with icing sugar and serve hot with a side of ice cream.

Note

• The lemon zest can settle to the bottom of the lemon delicious mixture prior to pouring into the ramekins. Make sure you evenly divide the zest equally into each ramekin so you get the best flavour profile.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Proof Is In The Pudding

Watch The Full Episode Here

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Watch The Full Episode Here

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