By Jane Curran
Our lemon pudding pots are sweet, self saucing little puddings that make the perfect end to any dinner party. Once baked, these puddings will be golden on top, but have a gooey lemon sauce at the bottom. Cooking these lemon pudding pots in a tray filled with water allows them to steam cook, creating a beautiful and light texture. They are best served immediately, as they will start to sink slightly as they cool. The sweetness and tang of the lemons makes these lemon pudding pots so moreish, without being too rich. This easy recipe doesn’t require too many ingredients, but gives results that are so impressive!
HOW TO MAKE LEMON PUDDING POTS
- 100g unsalted butter, softened
- 175g caster sugar
- ½tsp vanilla extract
- zest of 2 lemons
- 4 eggs, separated
- 50g plain flour, sifted
- 125ml milk
- 125ml lemon juice (about 3 lemons)
You will need:
- 6 ramekins, greased
- Heat the oven to 180C. Cream together the butter, sugar, vanilla and lemon zest until pale and creamy. Beat in the egg yolks one by one.
- Gradually fold in the flour, alternating with the milk and lemon juice.
- Whisk the egg whites in a large bowl until stiff, then fold into the lemon mixture.
- Divide the mixture between the ramekins. Put the ramekins in a roasting tin and fill with hot water until it comes a third of the way up the ramekins. Put the tray in the middle of the oven and cook for 15 mins. The puddings should be slightly golden on top and have a layer of lemony sauce at the bottom when spooned into.
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