Individual Lemon Pudding
Baking and Desserts • World
Description
The perfect lemon pudding should have a whipped, delicate sponge on top and a rich cream with a recognizable tang at the bottom. Some may say it's just an undercooked pie, while others will tip their hats to the perfect combination of dry and liquid. There are as many opinions as there are people.
Ingredients
- Milk 10 fl oz
- Butter 0 oz
- Farm fresh eggs 3 pieces
- Sugar 5 oz
- Salt a pinch
- Lemon 1 piece
- Wheat Flour 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Place a large baking tray on the middle rack.
Step 2
Grate the lemon zest without the white pith. Squeeze the juice and set aside. In a separate bowl, beat the butter with half of the sugar using a mixer. Then, gradually mix in the sifted flour, lemon zest, and lemon juice while continuing to beat. In another bowl, whisk the egg yolks with the milk, then combine the two mixtures and beat again. In a separate bowl, beat the room temperature egg whites with a pinch of salt, gradually adding the remaining sugar. Gently fold the whipped egg whites into the prepared batter, one spoonful at a time, until well combined.
Step 3
Carefully pour the mixture into heatproof ramekins. Place the ramekins on the baking tray. Fill the tray with hot water so that the ramekins are submerged to 2/3 of their height. Slide everything into the oven and bake for 45–50 minutes. The puddings should be golden brown and cracked on top when done.
Step 4
Remove and cool at room temperature. Serve the puddings hot or cold, with mixed berries.
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