Lemon self-saucing pudding

Lemon self-saucing pudding

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How I cook
Serves
6
Photographer
Jason Lowe

This homely, comforting pudding reminds me of growing up. It’s the perfect end to a lazy Sunday lunch and you’ll come across it on many a table in Australia. The top is the lightest sponge imaginable, yet dig deep with your spoon and you will find a creamy lemony sauce below. Sweet and tart all at once, it is delectable served warm with thick pouring cream.

Ingredients

Quantity Ingredient
60g unsalted butter, at room temperature, plus extra to grease
200g caster sugar
1 lemon, finely grated zest and juice
2 organic free-range large eggs, separated
4 tablespoons self-raising flour, sifted
300ml whole milk

Method

  1. Preheat the oven to 180°C. Lightly butter a deep 1.5–1.8 litre ovenproof dish.
  2. Using a hand-held electric whisk, cream the butter, sugar and lemon zest together in a bowl until well combined. Beat in the egg yolks, one by one.
  3. Fold in the flour alternately with the milk to make a smooth batter. Gradually incorporate the lemon juice until evenly combined.
  4. In a separate bowl, whisk the egg whites until they form firm peaks and then carefully fold into the mixture.
  5. Pour into the prepared dish and stand in a roasting tin containing enough warm water to come halfway up the side of the dish. Bake on the middle shelf of the oven for about 50 minutes until risen and golden brown on top. Let stand for a few moments before serving.

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