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Lemon Pudding
Serves: 4
Prep Time: 15 minutes
Baking Time: 30-60 minutes
You will need:
3 tbsp butter, extra for greasing
1 ½ cups fine sugar
3 eggs separated
3 tbsp all purpose flour, sifted
pinch baking powder
1 ½ cups milk
2 pcs lemons, juice and zest
hot water (for bain-marie)
What to do:
1. Preheat oven to 350°F. Butter 4 individual ramekins or pudding mold (you may use a teacup or mug) or an 8-inch round baking dish.
2. Beat butter and sugar until pale and fluffy, then add in egg yolks. Combine flour and baking powder. Add into the butter-sugar mixture ALTERNATELY with the milk, mixing between addition to make a smooth batter.
3. IN ANOTHER BOWL, beat egg whites until stiff peaks form. Fold into batter. Add lemon juice and zest. Gently stir to combine. Pour into prepared ramekins.
4. Place ramekins in an oven proof deep dish. Fill with hot water at least 3/4 full. Bake for at least 40 (up to 60) minutes for ramekins. The top should have a light golden brown texture.