Self-saucing Lemon Pudding
This perfect dessert is somewhere between a lemon cake and a lemon curd. Jazz it up with creme fraiche or whipped cream (or even a vanilla ice cream).
This dessert can be served hot or cold, so perfect for this “in between” time of year.
I made it with some of my homegrown lemons, but lemons could be substituted for any other citrus.
Self-saucing Lemon Pudding
Perfect recipe for a spring dessert of serve warm on a chilly evening.
Ingredients
- 1 lemon Zest and juice
- 60 g butter
- 185 g caster sugar
- 3 eggs separated
- 40 g self-raising flour
- 185 ml milk
- Icing sugar for dusting
- Creme fraiche or whipped cream for serving optional
Instructions
- Preheat your oven to 180˚C.
- Prepare a medium sized Pyrex dish by greasing it with butter or cooking spray.
- Place the dish in a larger baking tin with high sides and fill with water to create a bain marie.
- With an electric mixer, beat the zest, butter, caster sugar and egg yolks until pale and creamy.
- Sift the flour into the batter and fold gently in.
- Then add the milk and lemon juice and mix.
- In a separate bowl, beat the egg whites to stiff peak stage and fold into the batter.
- Pour into the prepared dish and bake for 35 – 40 minutes, or until the cake on top is set and lightly browned.
- Dust with icing sugar and serve with crème fraiche or whipped cream.