These light and lemony puddings are delicious served warm from the oven or made ahead, chilled and turned out of their ramekins.
Serves: 6
INGREDIENTS
3 eggs, separated
2 tablespoons melted butter
3⁄4 cup granulated sugar
1 teaspoon vanilla extract
finely grated zest 1 large lemon
1⁄4 cup lemon juice
1 cup milk
1/3 cup plain flour
pinch of salt
3 tablespoons caster sugar
To serve
softly whipped cream
METHOD
Preheat the oven to 175 ̊C. Lightly grease 6 x 200 ml capacity ramekins with butter.
Put the egg whites and yolks in separate bowls. Whisk the egg yolks, butter, the 3⁄4 of a cup of sugar and vanilla extract for two minutes until well combined.
Mix the lemon zest, juice and milk in a jug.
Fold the flour into the egg mixture with a little of the milk. Whisk in the remaining milk to make a smooth batter.
Whisk the egg whites and salt to soft peaks then gradually beat in the 3 tablespoons of caster sugar until thick and glossy. Using a large metal spoon, fold the egg whites into the batter in three lots. The mixture will be quite thin due to the high ratio of liquid to dry ingredients.
Ladle the mixture into the ramekins and place in a roasting dish. Pour in enough hot water to come halfway up the sides of the dishes.
Bake for 30-35 minutes until well risen and golden on top. Remove from the roasting dish.
To serve: If serving warm, leave in the ramekins and serve with the cream in a separate bowl. If serving chilled, run a knife around the edge and invert onto serving plates. Serve with a dollop of cream and garnish with a small mint or lemon leaf if desired.
Menu: Serve this with Baked Feta with Tomatoes, Oregano and Lemon to start, Spring Lamb with Green Olives for main, and Potato and Fennel Gratin as a side.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!