Lemon pudding cake - recipe

Ingredients

Recipe , Cake 2 , Pudding , Lemon

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1

Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease 6 individual oven-proof ramekins.
2
Beat the butter, sugar and egg yolks in a bowl until the mixture is light and creamy. Add the zest and lemon juice.

For this step you'll need:
- 60g Butter (unsalted)
- 185g Unrefined golden caster sugar
- Lemon zest grated from one large lemon
- 60ml Lemon juice
3
Add the flour and stir until just combined. Add the lemon extract and milk and stir.

For this step you'll need:
- 40g Self-raising white flour
- 2tsp Lemon extract
- 185ml Milk
4
Place the egg whites in a clean dry bowl with the remaining golden caster sugar. Whisk until firm peaks form. Fold into the pudding mixture with a metal whisk until combined.

For this step you'll need:
- 35g Unrefined golden caster sugar
5
Spoon into the oven-proof ramekins and place them in a deep baking tin. Pour boiling water into the baking tin to come one-third of the way up the sides of the ramekins. Bake for 25-30 minutes until risen. Dust with icing sugar. Serve immediately.

For this step you'll need:
- Icing sugar for dusting

⇐ Lime posset

Lemon meringue roulade ⇒