this dessert is very easy and quick to make. my kids and dh love this puddings very much that now everyone look forward to dessert night!
1/2 cup caster sugar
65g unsalted butter, softened
2 tsp finely grated lemon zest
3 eggs, separated
1/3 cup plain flour, sifted
1 cup buttermilk
1/3 cup lemon juice
icing sugar, thick cream to serve
- Preheat oven to moderately slow, 160 celcius degree. Lightly grease 6 x 1/2 cup ovenproof rameskins or dishes.
- Beat the sugar and butter together with electric beaters until light and creamy. Add the lemon zest and egg-yolks and beat until well combined. Add the flour and buttermilk alternately until just combined. Stir in the lemon juice (the mixture will look curdled).
- Beat the egg-whites in a clean bowl until stiff peaks form. Gently fold into the mixture between prepared dishes, then place in a large deep baking tray.
- Pour enough boiling water in the base of the pan to come halfway up the sides of the dishes. Bake for 25-30 minutes or until puddings are set and light golden. Serve puddings dusted with icing sugar and with a dollop of thick cream.