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Rachel Allen
Rachel Allen from Rachel's Favourite Food...
Rachel Allen's tangy dessert is a real nursery favourite - as it bakes, the pudding separates into a light sponge and tongue-tingling lemon curd below

Lurpak

 

Hot lemon puddings

Method
 

1. Preheat the oven to 150°C/gas 2. Cream the butter until very soft, and add the egg yolks and sugar. Continue beating until light and fluffy.


2. Stir in the sieved flour, grated lemon rind and juice, followed by the milk.


3. Whisk the egg whites until stiff and fold into the mixture.


4. Pour the custard into 6 ramekins or tea cups, and bake for 25 minutes, until just set.


5. Cool slightly, and dredge with icing sugar before serving.

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easy
 
Serves: 6
vegetarian
Prep: 15 min
Cook: 25 min
 
 

Ingredients

 50g Butter
2 Eggs, separated
200g Sugar
50g plain flour
1 lemon, finely grated rind and juice
225ml Milk
 

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