A super gooey self-saucing sharp and sweet hot pudding - it just does not get any better than this for winter and is a sure hit for the whole family
Serves: 6
Preparation: 10 minutes
Cooking: 30 minutes
Ingredients
● 150g unsalted butter, melted
● 2 tsp lemon rind, finely grated, plus extra zest, to serve
● 80ml lemon juice
● 325g caster sugar (plus a little extra for lining dish)
● 155g self-raising flour, sifted
● 355ml milk
● 4 eggs separated
● Icing sugar for dusting
● Double cream, to serve
Method
● Preheat oven to 160°C.
● Grease six tea cups or oven proof dishes with butter and line with white caster sugar.
● Place the butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl and whisk until all are combined.
● Beat the egg whites on high until they form soft peaks. Use a spoon to fold a quarter of the egg white into the lemon mixture. Repeat, gently folding in the remainder of the peaked egg whites.
● Spoon the combined mixture into prepared teacup or dish. Place in a deep baking tray. Pour boiling water into baking dish until it reaches halfway up the sides of the tea cup/dish.
● Bake for 25-30 minutes or until the top is golden and the mixture is just set. Dust with icing sugar, top with cream and sprinkle with extra zest.
