SWEETNESS AND LIGHT
THESE INDIVIDUAL SELF-SAUCING PUDDINGS ARE TAKEN TO THE NEXT LEVEL WITH CREAMY MASCARPONE
LEMON DELICIOUS MASCARPONE PUDDINGS
80g butter, melted
2 tsp finely grated lemon rind 1/3 cup lemon juice
3 eggs, separated
1 1/2 cups caster sugar
1/2 cup self-raising flour
1/2 cup milk
Icing sugar, for dusting
CANDIED LEMON RIND
1/2 cup caster sugar
Preheat oven to 180C/160C fan-forced. Grease six 1-cupcapacity ovenproof teacups or dishes. Whisk butter, lemon rind, lemon juice, egg yolks, caster sugar, flour, milk and 1/2 cup mascarpone in a bowl until smooth. Using an electric mixer, beat eggwhites until soft peaks form. Using a large metal spoon, fold 1/4 of the eggwhite into the lemon mixture. Gently fold in the remaining eggwhite. Spoon mixture into prepared teacups and place in a large baking dish. Pour enough boiling water into baking dish to come halfway up the sides of teacups. Bake for 25 minutes or until golden and tops just set. Meanwhile, make candied lemon rind: Using a zester, remove rind from lemons (see note). Line a baking tray with baking paper. Combine rind, sugar and 1/3 cup water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to medium. Bring to the boil. Boil gently, without stirring, for 5 minutes or until rind is translucent. Remove from heat. Using a fork, remove rind from syrup and place in a single layer on prepared tray. Set aside for 5 minutes to cool. Dust puddings with icing sugar. Serve topped with remaining mascarpone and candied lemon rind.
Note: If you don’t have a zester, use a vegetable peeler to remove lemon rind, then use a sharp knife to remove any white pith. Cut rind into very thin strips.