A magical self-saucing pudding where one batter magically separates during baking into a light, airy sponge cake with a silky lemon custard sauce underneath. Generously saucy and perfect for entertaining.
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Adapted from a video by RecipeTin Eats
Self-saucing Lemon Delicious Pudding - extra saucy!
large eggsseparated, can be used straight from the fridge3
full fat milklow fat ok, can be used straight from the fridge375 ml
plain flour (all-purpose flour)50 g
whipped creamor crème fraiche, for serving¾ cups
icing sugarrecommended for dusting~2 tbspest.
lemon slices, raspberries, mint sprigsoptional, for decoration~1est.
Steps
1
Microwave butter until almost melted, then whisk to complete the melting using residual heat. Whisk in sugar, lemon zest, vanilla and salt until combined. Add egg yolks and lemon juice, then whisk in flour until lump-free, and finally whisk in milk to create a very thin batter.
2
Beat egg whites to stiff peaks (forming upright peaks, not floppy ones). Gently fold into the batter—a few small lumps are fine.
3
Pour the batter into a 1.25–1.5 litre dish, or ladle into six 200–250 ml ramekins. Place in a baking pan filled halfway with boiling water. Bake at 180°C (350°F / 160°C fan) for 35 minutes (or 30 minutes for ramekins). Rest for 5 minutes, dust with icing sugar, and serve with whipped cream or crème fraiche.
PrimedTableBETA
