This Aussie classic is a self-saucing pudding – one of those easy desserts that magically separates into a sponge top with a warm sauce underneath.
Lemon delicious is tangy and a little goes a long way, especially when served with crÃ¨me frÃ¢iche, so I think a small ramekin is just right as an after dinner treat â¦ but you could bake it in six 200ml ramekins or even one large 1.2L dish and spoon it out at the table. You’ll just need to increase the cooking time a little.
- 50g salted butter
- 3/4 cup caster sugar
- 2 tablespoons finely grated lemon zest
- 3 eggs, separated
- 1/3 cup self-raising flour
- 11/2 cups milk
- 100ml strained lemon juice
- icing sugar, for dusting
- crÃ¨me frÃ¢iche, for serving
Preheat oven to 180Â°C.
Using an electric mixer, beat butter, sugar and lemon zest together until smooth and creamy.
Beat in egg yolks.
Beat in flour and milk, alternately in batches, to form a smooth batter.
Stir in lemon juice (don’t worry if it looks a little curdled).
Whisk egg whites until they form stiff peaks, then gently fold them into the batter in three batches.
Spoon into 8 greased 150ml ramekins and place in a baking dish.
Pour boiling water into the baking dish to come halfway up the sides of the ramekins.
Bake for 20 minutes or so, until tops are firm.
Remove from oven and set aside to rest, in the water, for 10 minutes.
Dust with icing sugar and serve with crÃ¨me frÃ¢iche.
Are you a fan of self-saucing puddings? What’s your favourite?
Roberta Muir is a food, wine and travel consultant, writer and cookbook author. Visit her website for more recipes and insights.
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