Monday, 18 July 2011

Lemon Delicious Pudding

I looked at my lemon tree the other day; it's starting to bear fruits again. Last year it fruited for the first time after 5 years. This was one of the things that I made with our harvest. The recipe is from Australian Women's Weekly cookbook. Tell me what do you think I should make with the lemons this year?

Served with a quenelle of double cream.

125g butter, melted
2 tsp grated lemon rind
1 ½ cup caster sugar
3 eggs separated
½ cup self-raising flour
1/3 cup lemon juice
1 1/3 cup milk

1.          Preheat oven to 160°C.
2.          Grease 6 ramekins.
3.          Combine butter, lemon rind, sugar and yolks, stir in flour and lemon juice. Slowly add in milk and mix until smooth.
4.          Beat egg whites until soft peaks form. Fold into flour mixture.
5.          Pour into ramekins, place ramekins in an oven tray and add enough boiling water till halfway up sides of ramekins.
6.          Bake for 35 minutes.

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