Hot Lemon Puddings
Recipe by Rachel Allen from Rachel's Favourite Food
Serves 4 to 6
Ingredients
- 50 g Butter
- 2 Eggs seperated
- 200 g Sugar
- 50 g Plain Flour
- Finely grated rind and juice from 1 Lemon
- 225 ml Milk
Method
- Preheat the oven to 150’c.
- Cream the butter until very soft, add the egg yolks and sugar , and beat together .
- Add in the sieved flour, the grated rind and juice of the lemon, and then the milk.
- Whisk the 2 egg whites until stiff and fold into the mixture.
- Pour the custard into 6 ramekins, or tea cups and bake in the preheated oven for 25 mins, or until just set - Or 1 large pie dish (capacity 1.2l) for 40 minutes .
- Cool slightly and dredge icing sugar over the top.
Notes & Tips
When cooked, these puddings have a layer of lemon sponge sitting ontop of a layer of hot lemon curd.
