Home alone but want a luscious dessert? This moist and sour-sweet Lemon Pudding with Citrus Cream will not disappoint. If you must share, just double the recipe to make two serves.
Serves: 1
Time: 35 minutes
Ingredients
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- 20g butter, softened
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- 1 1/2 tablespoons caster sugar
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- 1/2 teaspoon grated lemon zest
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- 1 egg, separated
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- 1 tablespoon self-raising flour
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- 2 tablespoons milk
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- 1 tablespoon lemon juice
Citrus Cream:
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- 2 tablespoons thick cream
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- 2 teaspoons icing sugar
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- 1/4 teaspoon grated orange zest
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- 1/4 teaspoon grated lime zest
Method
Preheat the oven to 180°C. Lightly grease a small ovenproof dish (250ml). In a small bowl, add the butter, sugar and lemon zest and beat until well combined. Add the egg yolk and beat well. Add the flour and milk to make a smooth batter. Stir in the lemon juice. In a separate bowl, whisk the egg white until firm peaks form, then use a metal spoon to gently fold into the batter. Pour the batter into your 250ml dish and place in a small roasting pan. Fill the pan with boiling water to a third of the way up the dish. Cook for 20–25 minutes.
While cooking, make the citrus cream by combining the cream with the sugar and orange and lime zest in a small bowl.
Once the pudding is ready, allow to stand for 10 minutes and then dust with icing sugar before serving with the citrus cream.
Also read: Strawberry and Rhubarb Muffins
