Self-saucing Lemon Delicious Pudding - extra saucy!

By RecipeTin Eats · 50 min

Ingredients

Instructions

1. Preheat the oven to 180°C/350°F (160°C fan-forced).
2. Use a 5 to 6 cup (1.25 to 1.5 litre) ceramic or glass baking dish, or 6 x 200 ml (7 oz) ramekins. No greasing needed.
3. Put the butter cubes in a heatproof bowl and microwave in 20-second bursts until almost melted. Whisk by hand to finish melting; it should look milky, not oily.
4. Whisk the sugar, vanilla and lemon zest into the butter. Whisk in the lemon juice and egg yolks, then the flour until lump-free, then the milk. The batter will be very thin.
5. In a separate bowl, beat the egg whites until stiff, upright peaks form.
6. Fold a large scoop of the whites into the batter with a rubber spatula, then fold in the remaining whites gently. Small lumps of white are fine.
7. Pour the batter into the baking dish, or ladle it into the ramekins, scooping from the bottom so each gets an even share of the foam. Fill to 1 cm (0.2 in) below the rim.
8. Place the dish in a larger roasting pan and pour boiling water into the pan until it reaches halfway up the sides of the baking dish.
9. Bake for 35 minutes for the single dish or 30 minutes for ramekins, until the surface is golden. It will jiggle slightly when prodded.
10. Rest for 5 minutes, then dust with icing sugar. Serve by scooping, making sure each portion gets lemon sauce from the bottom.

Summarized from RecipeTin Eats's video. Watch it for the details.

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