These Creamy Mini Lemon Puddings are the ultimate dessert… perfect sponge-like top with a creamy lemon sauce on the bottom! There really is nothing better!
Hello lemony-deliciousness!!!!! You guys are going to fall head over heels in love with these creamy mini lemon puddings. And hey, they’re mini… which also means that they’re completely guilt-free. Nothing mini could ever be bad for you, riiiiight!?
But back to these fabulous little lemon puds. Oh boy, oh boy, they are GOOD. In fact, the word ‘good’ doesn’t do these justice. Not at all. Fan-freaking-tastic would be a better description (and yes, that’s totally a word.. at least it is in my world).
I’ve always loved any kind of dessert or baking that involves lemon. There’s just something about that sweet and bitter combination that leaves me drooling. Plus, I was one of those weird little kids that loved sucking on lemons. I promise I don’t do that anymore… but I still love lemony treats!
I love the sponge-cake-like top of these puddings. But most of all, I love the creamy sauce underneath. By baking these puddings in ramekins surrounded by boiling water, you get that perfect sauce happening. And that, my friends, is the key to these delicious mini lemon puddings.
To serve these babies, simply remove them (carefully) from the water-filled baking dish, sift over a little icing sugar and pop on a small (ahem… HUGE!) scoop of ice-cream. Bliss, I tell you. Bliss.
Love a bit of lemony deliciousness yourself? I’ve totally got you covered! Check out my fave lemon baking recipes here.
xx
Creamy Mini Lemon Puddings - Conventional Method
Ingredients
- zest of 1 lemon
- 150 g melted butter
- 80 g (1/3 cup) lemon juice
- 375 g (1 1/2 cups) milk
- 4 eggs separated
- 100 g (3/4 cup) self raising flour
- 335 g (1 1/2 cups) caster sugar
- icing sugar to dust
- vanilla ice-cream optional, to serve
Instructions
- Preheat oven to 160 degrees (fan-forced).
- Grease 4 large ramekins (or 6 smaller ramekins) and place into a large, deep baking dish.
- Zest the lemon into a large bowl.
- Add the melted butter and lemon juice, milk and egg yolks.
- Whisk together until pale and frothy.
- Sift over the self-raising flour and add the caster sugar.
- Whisk until smooth.
- In a separate bowl, beat the egg whites until soft peaks form.
- Fold 1/4 of the egg white mixture through the lemon mixture.
- Repeat with the remaining egg whites (folding through 1/4 at a time).
- Gently divide the mixture between the prepared ramekins.
- Pour boiling water into the base of the baking dish until it is halfway up the sides of the ramekins (but not allowing any water to get into the ramekins).
- Bake for 30 minutes or until the pudding top has risen and set (it will be golden).
- Allow to cool slightly before carefully removing the ramekins from the dish.
- Sift over icing sugar and serve with vanilla ice-cream.
Creamy Mini Lemon Puddings - Thermomix Method
Ingredients
- 150 g butter
- zest of 1 lemon
- 80 g (1/3 cup) lemon juice
- 375 g (1 1/2 cups) milk
- 4 eggs separated
- 100 g (3/4 cups) self raising flour
- 335 g (1 1/2 cups) caster sugar
- icing sugar to dust
- vanilla ice-cream optional, to serve
Instructions
- Preheat oven to 160 degrees (fan-forced).
- Grease 4 large ramekins (or 6 smaller ramekins) and place into a large, deep baking dish.
- Add the butter to the Thermomix bowl and melt on 100 degrees, Speed 1, 3 minutes.
- Allow to cool slightly.
- Add the lemon zest, lemon juice, milk and eggs yolks.
- Mix on Speed 4 for 20 seconds until pale and frothy.
- Add the self-raising flour and the caster sugar.
- Mix on Speed 4 5 seconds. Scrape down the sides of the bowl and mix for a further 10 seconds.
- Pour the mixture into a separate bowl and set aside.
- In a clean and dry Thermomix bowl, add the room temperature egg whites and mix on Speed 3.5 for 3-4 minutes or until soft peaks have formed.
- Fold 1/4 of the egg white mixture through the lemon mixture.
- Repeat with the remaining egg whites (folding through 1/4 at a time).
- Gently divide the mixture between the prepared ramekins.
- Pour boiling water into the base of the baking dish until it is halfway up the sides of the ramekins (but not allowing any water to get into the ramekins).
- Bake for 30 minutes or until the pudding top has risen and set (it will be golden).
- Allow to cool slightly before carefully removing the ramekins from the dish.
- Sift over icing sugar and serve with vanilla ice-cream.
Oh wow! These look lemonicious and I love the mini serve because that means there’s no need to share!
Yes
you know when i recipe pops into your inbox and you just say “i so have to make these!” thanks.
Haha yes that happens to me a lot too!
Can these be frozen uncooked and then thaw and cook the same way with the same effect?
Hmm I would cook them and then freeze them if you need to. xx
Ok thanks… actually I made them the other day and had some leftover and just stored in the fridge and when I reheated them used the hot water trick again – they were still delicious and gooey inside… just wondered if freezing ahead was a better option but might stick with cooking them first. Most divine recipe – thanks for posting!!!
Fantastic! I’m so glad that prepping them ahead of time worked out well for you! xx
I’m hoping to make these tonight as we have guests over for dinner. Could you please clarify that there’s just one batter mixture when putting together the ingredients? In my head I thought there’d be two as there’s a gooey layer then the sponge. Or is it the boiling water wall which essentially creates two layers?
Yep you’re exactly right!!! The water creates the second layer! Have fun!! xx