This isn't any ordinary souffle, however, it is a light tangy pud with a hidden lemon custard lurking at the bottom, waiting for you to discover and treat your taste buds. The recipe isn't tailored for individual puddings, and as I never read recipes properly (instead preferring to 'do my own thing'), didn't realise. To avoid you making the same mistake, I've adjusted the temperature from 200°C to 180°C.
Serves: 4 Time: 40 minutes (25 baking, 15 prep)
2 eggs (separated)
Juice and rind of 1 lemon
15g butter/baking spread/ margarine
115g caster sugar
25g plain flour
230ml milk (I used skimmed)
1. Pre-heat the oven to 180°C. Grease 4 ramekins with a bit of margarine or baking spread and place them into a deep tin (like a roasting tin).
2. Cream the butter and sugar, before adding the eggs, and mix well. Sift in the flour, then add the lemon rind and juice. Once mixed, slowly pour in the milk a bit at a time.
3. Beat the egg whites using an electric whisk until firm. Fold these egg whites gently into the liquidy mixture until all combined, being careful not to knock too much air out.
4. Divide the mixture evenly between the 4 ramekins, then pour boiling water into the tin to make a bain-marie, so that around 1/3 of the ramekins is in water.
5. Bake the puddings for around 20-25 minutes. When you take them out, they will fall quite a bit but don't worry! Serve with a bit of ice cream and you're good to go!
These puddings are really zingy yet sweet and indulgent. I find that citrus puddings like these are perfect for summer evenings when you have people round; they look far more difficult to make than they are! Thank God for Mary Berry!
What's your favourite lemon pudding?