It's been a little while between posts, I've been moving house and trying to cope with a new oven. After an initial baking disaster I managed to bake something without burning it! Turns out my oven is way too hot and I had to turn the temperature down by 40 degrees. My sister came over on the weekend to see our new place, so I decided to make one of her favourite desserts Bill Granger's little lemon puddings. These puddings are really quick and easy to whip up and perfect when you are in the mood for something sweet but light, however, be warned they rise beautifully in the oven but sink quickly when out of the oven. The photo below was taken while the the puddings were in the oven and as you can see the ones closest to the front have already started to sink.
Little Lemon Puddings
- 50 g unsalted butter (softened)
- Zest of one lemon (finely grated)
- 115 g caster sugar
- 2 eggs (separated)
- 40 g plain flour (sifted)
- 300 ml milk
- 2 tbsp lemon juice (about half a lemon)
- Preheat oven to 180 degrees Celsius (I set mine to 140 degrees Celsius)
- Beat together the butter, lemon zest and sugar until pale and creamy
- Add egg yolks and beat well
- Fold through flour and lightly whisk milk to combine
- Add lemon juice and mix to combine
- Beat egg whites until stiff
- Gently fold through the pudding batter
- Pour batter into four 250 ml ovenproof ramekins and place on a baking tray
- Bake for 10 to 15 minutes or until lightly browned
- Serve with lashings of whipped cream
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