Lemon Pudding

 It must be that time of year again in Australia when it is finally cooling down enough to think about eating pudding. BUT to eat pudding one must make the pudding.  Dietary concerns mean that we are looking for a recipe that is not over loaded with sugar.  Plus spray free lemons are in abundance in the garden, making lemon zest and lemon juice that bit more doable.

These individual lemon delicious puddings hit the spot, just add a little cream or ice cream and you have a "light as a feather" tangy pudding. Thanks Better Homes and Garden magazine.

Ingredients

1/2 cup caster sugar

Finely grated zest of one lemon

40 g butter melted

3 organic/free range eggs (room temperature), separated

1/2 tsp salt

1/4 cup SR flour

1/3 cup lemon juice

1 tsp vanilla extract

1 1/4 cups milk

Method

Preheat oven to 180 degrees Celsius

Grease 6 x 1 cup capacity dishes (I used teacups)

Place a tea towel on the base of a large roasting pan and then place greased cups on that

Combine sugar and lemon zest in a bowl and massage with your fingers for lemon oils to be released and infuse the sugar

Add melted butter, egg yolks and salt, whisk until smooth

Add flour, lemon juice and vanilla, whisk again.

Slowly add milk, whisking until combined and then set aside

In a very clean bowl whisk egg whites with electric beaters until soft peaks form

With a large whisk fold into lemon mixture in three batches

Pour into cups carefully 

Pour in boiling water around the cups in the roasting dish until it is halfway up the sides of the cups

Bake in the oven for 20 -25 minutes or until a metal skewer comes out clean

Delish (excuse the pun)