Lemon Pudding

It’s dessert time again. Even though this next dish was initially baked during a winter night while in the US, the best part of this dessert is that it can be served either hot or chilled. A very gooey dessert by nature, while baking this dessert, the batter separates into two layers. While the top layer becomes a light and airy sponge cake, the underneath one turns into a tangy lemon sauce.

Ingredients

1 cup (200 grams) granulated white sugar, divided

4 tablespoons (57 grams) unsalted butter,softened

3 large eggs, separated

1 teaspoon vanilla essence

1 tablespoon lemon zest (outer yellow skin of lemon)

1/3 cup (40 grams) plain flour

1/4 teaspoon salt

1/3 cup (80 ml) Sweet lemon juice.

1 cup (240 ml) milk (not skimmed)

1/8 teaspoon cream of tartar (optional)

You will need 6 (1 cup) oven proof ramekins

A large baking pan for water bath    

Preheat oven to 325°F/165° C) and place rack in the centre of the oven. Butter six - 1 cup (240 ml) ramekins or other heatproof bowls.

Set aside 2 tablespoons of the sugar to use when whipping the egg whites. Then, in the bowl of your electric mixer, or with a hand mixer, beat the remaining sugar and butter until light and fluffy. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla essence and lemon zest. Add the flour and salt and beat until combined. Gradually pour in the lemon juice and milk. Set aside.

In a clean bowl, beat the egg whites until frothy. Add the cream of tartar (optional) and continue to beat until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions.

Evenly pour (or ladle) the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost upto the rim.) Prepare a water bath. Place the ramekins in a larger baking pan.Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins.

Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean.(Do not insert the tooth pick into the lemon sauce at the bottom).

 Remove the ramekins from the water bath immediately and cool slightly before serving.  

Optional-Dust the tops of the puddings with confectioners (powdered or icing) sugar or add a scoop of whipped cream on top.

You can refrigerate the leftover pudding (covered ) and you can reheat it in the microwave.

YUmmm.. Yummm… & Yummmm!!!!!!!!