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Recipe from an amazing cookbook where every recipe I’ve tried works.  The tang of fresh lemon combined with the fluffy cakey top and smooth custard-like bottom is a terrificly light but satisfying post dinner treat.

Recipe from “The Essential Dessert Cookbook”.

• 60g unsalted butter
• 3/4 cup caster sugar
• 3 eggs, separated
• 1 tsp grated lemon rind
• 1/3 cup self raising flour, sifted
• 1/4 cup lemon juice
• 3/4 cup milk

Method

1. Preheat oven to 180 degrees celcius
2. Brush 8 ramekins with butter. Using electric beaters, beat the butter, sugar, egg yolks and rind in a small bowl until mixture is light and creamy. Transfer to a medium bowl
3. Add flour and stir with a wooden spoon until just combined. Add the juice and milk and stir to combine
4. place the egg whites in a small, dry bowl. Using electric beaters, beat until firm peaks form. Fold into the pudding mixture wiht a metal spoon until just combined.
5. Spoon into ramekins and place in a deep baking dish.  Pour in boiling water to come one third of the way up the side of the pudding dish. Bake for 40mins. Yum!

Published by Murdoch Books

This entry was posted on Thursday, June 14th, 2007 at 10:24 pm and is filed under Dessert, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.