Ingredients
Instructions
- Preheat oven to 170℃ / 320℉ (fan) 180℃ / 340℉ (conventional oven)
- You don't need to grease the baking dish but you need to choose what shape you would like to use. I use a glass or ceramic rectangular baking dish 30 x 24cm or a round dish 30cm in diameter. You can also make individual puddings in ramekins, the diameter of the ramekins will determine how many you need, just fill them about ⅔ full. You also need a second larger baking tray so that you can cook your pudding in a water bath.
- Beat sugar, egg yolks and butter well together
- Turn the hand held or stand mixer to speed 1 and add lemon juice and zest
- Sift the flour and salt together and add to lemon mixture, beat until combined
- Add the milk and mix till combined, you will need to scrape the sides and the bottom of the bowl part way through to make sure all of the thicker batter mixes in
- In a clean dry bowl whisk the egg whites until stiff peaks form, do not overbeat them.
- Gently fold the egg whites in to the lemon batter in two additions, first ¼ of the egg whites to help loosen the batter then fold in the remaining whites carefully until no large egg white streaks remain. You want the mixture to look foamy, it is perfectly fine to still have some streaks of egg white. Do not overmix.
- Gently pour the batter in to your chosen dish. Place that dish inside your larger baking tray and pour warm water in to the larger tray so that it reaches half way up the side of your pudding dish.
- Cook for one hour at 170℃ / 320℉ (fan) 180℃ / 340℉ (conventional oven) or until golden. If you choose ramekins they should take around 20-25 minutes to cook.
- Once cooked take it out of the oven and remove from the water bath, let it cool for 15 - 30 mins before dusting with icing sugar then serve
Nutrition
Notes
The water bath helps the pudding cook gently and evenly preventing the top from overcooking while allowing the sauce to stay silky and luxurious.
There are a few signs to let you know it is cooked perfectly:
- Look at the sponge top, it should be lightly golden and spring back slightly when touched with your finger or the back of a spoon
- Check the edges, the sponge should pull slightly away from the side of the dish
- If you can see the sauce underneath it should look slightly wobbly or liquidy
- The sauce will thicken slightly
- Sponge sets just a little more
- Your tastebuds work perfectly when tasting sweet treats between room to warm temperatures so let it cool a little so you can enjoy the full taste experience!!
