Ingredients
1 lemon
zest of
1 cup lemon juice
50g unsalted butter
softened
1 cup castor sugar
1 cup self-raising flour
1 cup milk
2 eggs
separated
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Mixer
- 1 1-2 litre oven-proof serving dish
- 1 Large baking dish
- 1 Whisk
- 1 Mixing bowl
Instructions
- Preheat oven to 180°C and grease a 1-2 litre oven-proof serving dish with butter.
- Using a mixer, beat butter, sugar and lemon zest together until combined, approx 4-5 minutes.
- Add egg yolks one at a time, scraping down the sides of the bowl. Add lemon juice and beat well, scraping down the sides.
- Turn mixer’s speed down low and add the flour followed by the milk, which needs to be poured in gradually.
- Once a batter has formed, whisk egg whites in a separate bowl until stiff peaks forms.
- Fold the egg whites into the batter mixture and pour into the serving dish.
- Place serving dish into a larger baking dish and fill baking dish with water about half way up the sides of serving dish. Place in the oven and bake for 45 minutes.
- Remove from the oven rest for five minutes before serving with whipped cream.
Notes
Tip
This is a really zesty pudding- sharp and sweet with a fluffy sponge crust.
Tip
Resting the pudding before serving allows the sauce at the bottom to thicken slightly making the sauce extra delicious.
Tip
Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.
Variation
Serve with whipped cream.
