Ingredients for Lemon Pudding
- Eggs
- Caster Sugar
- Butter
- Plain Flour
- Fresh Lemon Rind
- Lemon Juice
- 200ml whole milk
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How to Make Lemon Pudding
- Preheat oven to 170°C (325°F). Grease a deep, oven-proof dish.
- In a large bowl, whisk together 4 large egg yolks and 100g caster sugar until pale and creamy.
- Gradually whisk in 50g melted unsalted butter, 2 tablespoons plain flour, the zest of 2 lemons, 100ml lemon juice, and 200ml whole milk until smooth.
- In a separate bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the yolk mixture until just combined. Be careful not to deflate the egg whites.
- Pour the batter into the prepared oven-proof dish.
- Bake for 40-50 minutes, or until the pudding is set and golden brown. A light tremor should show a slight wobble in the center.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
202g
Fat
34g
Carbs
19g
