Tuesday, November 6, 2012
Individual Lemon Delicious Puddings
Lemon is one of my most favourite flavours...along with vanilla, chocolate and caramel. I think almost everyone has a recipe for the easy and divine dessert. It's almost like a souffle top with a lemony curdy saucy bottom. The best thing is that it saves well and reheats beautifully in the microwave the next day while still being light as if it has just come out of the oven. There are a gazillion recipes for this so I kind of mixed and matched one and was rewarded with this. Apparently people pour cream over it but I prefer it just as it is. Mariam this is a recipe for you because I KNOW you will love it!
2 lemons, zested and juiced
50g butter, softened
1 1/4 cups caster sugar
3 eggs, separated
3 Tbs self raising flour
1 1/4 cups milk
Cream to serve
Preheat the oven to 180C. Grease 4-5 ramekin dishes.
Cream the lemon zest with the butter and sugar until pale and beat in the egg yolks.
Whisk the egg whites until firm. Fold in the flour, lemon juice and milk then stir gently until the mixture is smooth. Fold in the egg whites.
Pour the batter into the prepared ramekins. Place into a baking dish and pour hot water to reach halfway up the sides of the dishes.
Bake 20-25 minutes or until set, then serve hot with cream.