recipe: lemon puddings

This tangy dessert is an old favourite that many Australians grew up with. The mixture separates into a light lemony sponge and creamy custard and its refreshing taste is a lovely way to end a meal. The puddings can be served either hot or cold. You could make Lime Puddings by substituting limes for the lemons.

Ingredients (serves 6):
75g butter, softened
2/3 cup caster sugar
1 tablespoon finely grated lemon rind
3 eggs
1/3 cup plain flour
½ cup fresh lemon juice (about 2 large lemons)
1½ cups milk
To serve:   thick cream or vanilla ice cream

Equipment:
6 x 1 cup ovenproof ramekins or pots, greased
Electric Mixer

Method: (20 minutes + 30 minutes cooking time):
1.    Preheat the oven to 180°C.
2.    Separate the eggs, placing the whites in a large bowl and yolks in a smaller bowl. Lightly beat the egg yolks with a fork. Using the electric mixer, whisk the egg whites in a clean bowl until stiff. Set aside.
3.    Using the electric mixer, beat the butter, sugar and lemon rind until pale.
4.    Gradually add the egg yolks, beating well to combine.
5.    Gradually add the flour alternatively with the milk and the lemon juice, beating until well combined.
6.    Add half the beaten egg whites and lightly mix with a large metal spoon until combined. Repeat with the remaining egg whites.
7.    Divide the mixture evenly amongst the ramekins and place them in a roasting pan or baking dish.  Add enough boiling water from the kettle to come halfway up the sides of the ramekins.
8.    Bake for 30 minutes or until light brown and set. Remove the ramekins from the water bath.
9.    To serve, run a knife around the edge of the ramekin, then invert onto plates. If serving cold, dip the base of each ramekin into a bowl of warm water for about 30 seconds.   Serve with thick cream or vanilla ice cream.