1.Grease four ¾-cup (180ml) deep heatproof dishes (ensure the dishes will fit into your slow cooker bowl).
2.In a medium bowl, combine butter, rinds, sugar and egg yolks. Whisk in sifted flour, then juices. Gradually whisk in milk. Mixture should be smooth and runny.
3.Beat egg whites in small bowl with electric mixer until soft peaks form. In two batches, fold into lemon mixture. Divide mixture between dishes.
4.Place dishes in 4.5-litre (18-cup) slow cooker; pour enough boiling water into cooker to come halfway up sides of dishes. Cook, covered, on high, about 1 hour or until firm. Remove dishes from cooker. Stand puddings 10 minutes before serving. Dust with icing sugar and serve with thickened cream.
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