Creamy Mini Lemon Puddings
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!
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Servings: 6 serves
Calories: 538kcal
Equipment
- Microwave or Thermomix
- Oven
Ingredients
- zest of 1 lemon
- 150 g melted butter
- 80 g (⅓ cup) lemon juice
- 375 g (1 ½ cups) milk
- 4 eggs separated
- 100 g (¾ cup) self raising flour
- 335 g (1 ½ cups) caster sugar
- icing sugar to dust
- vanilla ice-cream optional, to serve
Instructions
Conventional Method
- 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 ¼ of the egg white mixture through the lemon mixture.
- Repeat with the remaining egg whites (folding through ¼ 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.
Thermomix Method
- 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 ¼ of the egg white mixture through the lemon mixture. Repeat with the remaining egg whites (folding through ¼ 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.
Nutrition
Calories: 538kcal | Carbohydrates: 72g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 169mg | Sodium: 248mg | Potassium: 159mg | Fiber: 1g | Sugar: 59g | Vitamin A: 885IU | Vitamin C: 5.2mg | Calcium: 96mg | Iron: 0.7mg