By Chelsea Sugar
Page views: 110824A light, fluffy pudding with a luscious lemon sauce underneath. It also makes up beautifully as mini individual puddings as pictured.
11 reviews
25 g butter, softened
1 cup Chelsea White Sugar
2 tablespoons self-raising flour
juice and grated rind of 2 medium lemons
1 cup milk
2 eggs, separated
Preheat the oven to 160ºC. Cream the butter and sugar together until fluffy. Add the flour, lemon juice and rind, the milk and well-beaten egg yolks. Mix well. Beat the egg whites until stiff. Fold into the lemon mixture and pour into a well-greased pie dish of 4-6 cup capacity. Place the pie dish in a roasting pan and fill the pan with water to come three-quarters of the way up the sides of the pie dish. Bake for about 1 hour, until the pudding is set and lightly golden brown.
NOTE: This can be made in individual dishes, in which case allow a shorter cooking time: 30-40 minutes.
Loved this but needed to add more butter! So I add around another 70g. Recommended
Will definitely be making again but with my changes to the amount of butter
Nicest pudding I've made this year, and I'm quite a good baker. So light and lemony delicious with a good balance between sweet and tart, and an intense silky lemon curd. Just amazing with whipped cream. You must like lemons as the flavor is lemon intense. Will make again.
Very yummy, and easy. I put lemon curd at the bottom of the pots first then
Topped with the pudding. Everybody raved.
Always very good ! This can be served when trying to impress and its freshness and tang never make it feel like it is too much no matter what the main course has been. have tried other recipes but this was the lightest.
My family went crazy for this lemony goodness. I will definitely make this again.
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