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.

Ingredients

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

Method

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.

Masterchef Challenge --- Lime Ginger Steamed Pudding

I was given another lot of limes. I went browsing the web for inspiration and came across some gorgeous looking steamed puddings. What a better time to make these than a cold winter night. To my delight Masterchef contestants were given a steamed pudding challenge last night. This is my version adapted from a basic pudding recipe.

Ingredients

125g butter, softened

½ cup caster sugar

1 grated lime zest

2 tsp ground ginger

2 eggs

1½ cup of self raising flour

1 tsp baking powder

5 tbsp of lime juice

½ cup milk

100g glazed ginger, roughly chopped

1/3 cup of marmalade jam

Method

1.          Cream butter and sugar.

2.          Add eggs and lime zests.

3.          Fold in flour, baking powder, adding milk and lime juice in between batches.

4.          Grease individual ramekins or pudding basin.

5.          Place the glazed ginger and scoops of jam at the bottom of ramekins.

6.          Scoop the pudding mix over it to ¾ full.

7.          Cover with foil.

8.          Place in a steamer and steam for 45 minutes or place in a water bath in 180°C oven for 35 minutes.

9.          Loosen the sides and turn them over to serve. 

10.      Serve warm with custard or ice cream.

I didn't grease the bottom properly hence it came out ragged.