There’s nothing more delightful than breaking through the cake-like top of a self-saucing pudding to reveal the hot, oozing centre within.
Zesty lemon in a moist and fluffy pudding that separates as it cooks and under the light, spongy topping lies a runny tangy custard.
There’s generally two types of dessert lovers – those who love rich, creamy chocolate and caramel recipes, and those who prefer more citrusy flavours like lemon, lime and orange cakes. This collection of dessert recipes definitely appeal to the latter, honouring the delightful fusion of sweet and tart. Lemons bring a much-welcome zing that cuts through the richness of some desserts.
1.Preheat oven to 180°C/350°F. Grease a 1.5-litre (6-cup) ovenproof baking dish; place on an oven tray.
2.Beat butter, rind and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in egg yolks, one at a time, beating well after each addition, until thick and creamy. Whisk in flour, milk and juice until well combined.
3.Beat egg whites in a small bowl with an electric mixer until firm peaks form. Gently fold egg whites into lemon mixture, in two batches, until combined. Pour mixture into dish.
4.Bake pudding for 45 minutes or until the top is golden and just firm to the touch. Serve immediately, dusted with sifted icing sugar. Drizzle with a little pouring cream, if you like.
This pudding needs to be served straight from the oven or the pudding will sink and absorb most of the sauce. You can make this pudding in six 1-cup (250ml) ovenproof baking dishes; you will need to reduce the baking time, until the centre is firm to the touch.