Events and Celebrations

Lemon Puddings

cook 30 mins
  • 50 g (2 oz) butter
  • 125 g (4 oz) caster sugar
  • 2 eggs, separated
  • 50 g (2 oz) plain flour
  • 150 ml (1/4 pint) milk
  • 150 ml (1/4 pint) single cream
  • finely grated rind of 1 lemon and juice of 1/2 lemon
  • icing sugar, to serve
  • Put the butter and sugar in a bowl and beat with a hand-held electric whisk until pale and creamy. Add the egg yolks and mix in well, then stir in the flour. Gradually whisk in the milk and cream, followed by the lemon rind and juice.
  • Whisk the egg whites until stiff peaks form. Stir one-third of the whites into the batter. Then carefully fold in the remainder, half at a time. Spoon the mixture into 4 individual ramekins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes or until golden. Dust with icing sugar to serve.
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