lemon puddings
How to make lemon puddings recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
50 g (2 oz) butter
125 g (4 oz) caster sugar
2 eggs, separated
50 g (2 oz) plain flour
150 ml (¼ pint) milk
150 ml (¼pint) single cream
finely grated rind of 1 lemon and juice of ½ lemon
icing sugar, to serve
Method:
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.
For lemon mousse, using a hand-held electric whisk, mix together 300 ml (½ pint) double cream, 75 g (3 oz) caster sugar and the finely grated rind of 1 lemon. Stir in 1 tablespoon lemon juice or to taste and whisk until smooth. Whisk 2 egg whites until stiff peaks form.
Stir a spoonful of the mixture into the whipped cream, then carefully fold in the remainder, half at a time. Spoon into serving bowls and grate over some more lemon rind to serve. Total cooking time 20 minutes.
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