- Butter 4 oz unsalted • 717 kcal
- caster sugar 6 oz
- Eggs 4 large, separated • 130 kcal
- Lemon 1, peeled, rind grated and juiced
- Plain flour 3 tablespoons
- Milk 1 1/4 cups • 49 kcal
- Icing sugar 1 tablespoon
This wonderful lemon pudding is like a crème brulee, with a crisp, caramelized top and soft pudding below – but you don’t have to mess around with chef’s blowtorches to get this crisp caramel crust!
This pudding is fairly simple and quite quick to make. It’s also a great way of using up surplus eggs and lemons.
Preheat the oven to 400F/180C fan/gas mark 6.
In a medium bowl, cream the butter and caster sugar until light and fluffy.
Add egg yolks to the creamed mixture and beat in thoroughly.
Stir lemon rind into the mixture, then pour in the lemon juice – don’t worry if it turns a bit lumpy or curdled here. Beat the mixture well.
Gradually stir in the plain flour, then pour in the milk. Stir again.
In a separate small bowl, beat the egg whites until stiff, then fold into the mixture.
Pour mixture into a greased souffle dish, and sprinkle all over the top with icing sugar. Put the dish in a roasting pan containing 1 inch of hot water.
Bake in the preheated oven for 40-50 minutes. The top will turn deep brown where the icing sugar has caramelized, and the pudding will be soft and creamy beneath the crust. Serve hot.