The sun has got his hat on! Hip hip hip hooray! Finally, some well-deserved sun! Having broken up from school for 6 weeks now (lucky, I know) it was great to start off the holidays with such lovely weather.
Now, I am someone who defiantly has a sweet tooth and I love my puddings. But in this heat, you don't often want a heavy, stodgy dessert to make you feel bloated. This pudding is perfect for that sweet summery satisfaction but without the guilty feeling after. It has a gorgeous saucy base with a light sponge topping so it feels satisfying and refreshing.
For 4 puddings, You will need:
50g (2oz) Butter/Margarine
125g (4oz) Caster Sugar
Zest and Juice of 2 lemons
2 Eggs, separated
40g (1½oz) Self Raising Flour, Sifted
1 tbsp Icing Sugar
Preheat the oven to 180oC/160oC Fan/Gas Mark 4. Grease 4x200ml oven-proof dishes.
Put butter, caster sugar and lemon zest in a bowl and cream together until light and fluffy. Gradually whisk in the egg yolks and then fold in the flour. Stir in the milk and lemon juice.
In a separate clean bowl, whisk the egg whites until they are softly peaking. Gently fold them into the mixture.
Spoon the mixture into the greased dishes and stand them in a roasting tin. Fill the roasting tin with boiling water until it reaches half way up the sides. Bake for 25 minutes until the top is golden. Dust with icing sugar to serve.
An alternate option is to use 1 lemon and 1 lime to give it a different citrus flavour!
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