ON THE RICH LIST
WHEN IT COMES TO WINTER CULINARY COMFORT, THE PROOF IS IN THE PUDDING
LEMON DELICIOUS PUDDING
120g unsalted butter, slightly softened 225g caster sugar Grated zest of 2 lemons 1½ tsp vanilla extract ¼ tsp salt 4 eggs, separated, room temperature 75g self-raising flour 500ml full-cream milk, room temperature Juice of 3 lemons (125ml) Icing sugar, to dust
Preheat oven to 160C. Grease a 2L capacity pudding dish or 8 x 250ml ramekins with butter and place in a high-sided roasting pan. In a mixing bowl, beat together the butter, sugar, lemon zest, vanilla extract and salt until pale and creamy. Add the egg yolks, one at a time, beating well after each addition. Reduce the mixer speed to low and mix through the flour followed by the milk, scraping down the bowl at intervals. Add the lemon juice and mix again to combine — don’t be alarmed if it looks a little curdled. In a clean mixing bowl, whisk the egg whites to soft peaks. Add half the egg white to the lemon mixture and gently fold to incorporate. Add the remaining egg white and continue to fold through until just combined. Evenly spoon into your buttered pudding dish and place in the oven. Carefully pour enough boiling water into the roasting pan to come halfway up the side of your pudding mould or ramekins. Bake for 20-45 mins (depending on the size of your dish) until the pudding is springy to touch and starting to turn a golden colour. Remove from the oven, dust with icing sugar and serve with whipped cream or vanilla bean ice cream.