Self-saucing puddings are a dessert staple at my place through winter, and the tangy, silky lushness of an old-fashioned lemon delicious is a favourite.
I like it with icing sugar sprinkled on top and whipped cream on the side, but my kids always vote for the hot/cold thrill of vanilla ice cream as an accompaniment. If you like, instead of serving from a pudding dish, you can cook the puddings in six individual one-cup ovenproof dishes.
Lemon Delicious, a winter staple!
What you need
150g butter, melted
1/2 cup caster sugar
3 teaspoons lemon rind
4 eggs, separated
¼ cup lemon juice
¾ cup self-raising flour
1 ¼ cups milk
What to do
Preheat oven to 180 C.Grease a 2-litre ovenproof dish.
Whisk the butter, sugar, lemon rind, lemon juice and egg yolks together.
Add half the flour, then half the milk, then remaining flour and milk and mix to form a batter.
Beat egg whites until stiff peaks form.
Use a metal spoon to fold a quarter of the egg whites into the mixture, then gently fold through the rest, trying to keep as much air as possible in the
mix.
Pour into the prepared dish, and put the dish in a large baking dish. Pour boiling water to come halfway up the sides of the dish.
Bake for 30-35 minutes.
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