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Individual Lemon Pudding Cakes

Added: Saturday, September 19th 2020 at 3:44am by MariasRecipes
 
 
 




It's citrus fruits season in Perth right now and there's a huge abundance of lemons, people are just giving them away.


This is an old favorite that's been around for decades, I remember making this pudding in Home Ec Cooking class in High School.

They are still a favorite and so easy to make.


The Ingredients:



3 large eggs separated
3/4 cup whole milk (room temperature)
2 (30gms) tablespoons unsalted butter (melted)
2 teaspoons lemon zest
1/2 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon salt
1 cup granulated white sugar  (3/4 cup for cake batter and 1/4 for meringue)


The way to do it:


Preheat oven to 350F,  grease 6 x six ounce ramekins with butter or cooking spray.
Place in a large baking pan or oven dish. The cakes will bake in a water bath in the dish.




Separate egg yolks from egg whites (set whites aside for meringue)

Whisk together all the wet ingredients and then whisk in all the dry ingredients thoroughly.

Yes, the batter is supposed to be runny as it will form a light airy souffle topping with a custardy saucy base.


Set aside.


Beat the egg whites into soft foamy peaks adding 1/4 cup of sugar a little at a time and continue beating until soft glossy peaks.




Spoon 1/3 of the meringue into cake batter and very gently fold in until well combined.  Fold in another 1/3 of the meringue and continue very gently folding into the batter.
Spoon the rest of the meringue into the batter and fold in gently until all the meringue is fully combined with the batter. (BE GENTLE)

Divide mixture into the 6 greased ramekins filling almost to the top.


Pour hot water into the pan to 1/2 way up the sides of the ramekins.

Place in pre-heated oven and bake for 30-35 minutes until puffy and golden brown.

the puddings (like souffles) will shrink a little once they are cooled down.




Wait about 15 to 20 minutes before dusting the tops with powdered confectioner's sugar.  You can garnish with berries or candied lemon slices to make them pretty.

 


You can serve them warm or cold but once they have cooled down completely, the sauce will set a little more.



The cake top is very airy and fluffy and the bottom is gooey, a little like lava cake but the "lava" is not anywhere near as dense.

It's tangy, it's more-ish and it's just delicious!!!





User Comments

Oh my gosh, they look so good Maria. My sister would love this. This recipe is a keeper. Thanks.

You're welcome...just had one of those puddings....delicious!!!!! {#yummy.gif} {#yummy.gif} {#basic-laugh.gif}

By the way, for those who dont have individual ramekins, you can cook this in a glass dish or casserole but you will have to increase the cooking time by about ten to 15 minutes.

It does look very delicious Maria.  Thanks for sharing.

You're welcome JB.  Hope all is well with you...{#basic-smile.gif}

All good with me Maria.  Nice to see you around again :-)

Sounds wonderful and the pictures are mouth watery Maria. I am sure it taste as good as it looks too. Bro. Doc

they were great Bro Doc, sorry for the late reply...I've not been here for a while as have had lots on my plate lately.

That is ok. I am glad they were good. Bro. Doc

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