This delightful pudding is so easy to make
100 g butter, softened
2/3 cup caster sugar
2 lemons, juiced
4 large eggs, separated
½ cup plain flour
500 ml milk
- Place oven rack on second-to-bottom rung in the oven. Preheat oven to 180°C. Using mixer or handheld beater, cream butter with sugar until creamy, white and fluffy. Add lemon zest and juice -the mixture will probably curdle at this point but don’t worry, Beat in egg yolks, one at a time. Then gently beat in flour and milk, (Your mixture will be thin.)
- In a clean bowl beat egg whites till they stand in snowy peaks, and then fold them gently into the mixture. Pour mixture into 12 well-buttered ramekin dishes. Set the puddings in a roasting pan with enough water in it to come halfway up the sides of the ramekins.
- Bake at 180°C for 20-25 minutes. The sponges will rise and lightly colour on top.
- Serve with cream.
The positioning of the racks are important for the success of this delicale souffle·like dessert. If you place the rack too high In the oven, the puddings will colour too quickly -so opt for the lower position and enjoy these puddings as soon as they come out of the oven. They can be reheated later but are best fresh from the oven.