Lemon pudding
Nothing says 'comfort food' like a hot, richly flavoured pudding served with a dollop of ice cream
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
Ingredients
180g caster sugar
50g butter and extra for buttering the oven dish
zest of 3 lemons and 100ml lemon juice
3 eggs, separated
50g plain flour
300ml milk
icing sugar, for dusting
Method
Preheat your oven to 170°C and butter a medium size ovenproof dish.
Beat the sugar, butter and zest until light and fluffy. Slowly add in the lemon juice, egg yolks, flour and milk until smooth.
Whisk the egg whites until doubled in volume. Fold in the lemon mix. Scoop the mixture into the ovenproof dish, the mixture will not look completely smooth.
To steam the pudding, add water to a tin larger than your oven dish and place the dish into it. The water should rise halfway up the ovenproof dish. Bake for 35 minutes until the top is set. Dust with icing sugar.
