My grandmother used to make this pudding for me as a child and I can still remember the taste! This is a simple and traditional recipe but without the lactose.
Ingredients
120g caster sugar
40g unsalted butter, room temperature
3 eggs, separated
1 tbsp lemon zest
50g plain flour
80mL fresh lemon juice
240mL Pauls Zymil
30g caster sugar
1/3 cup icing sugar for serving
Method
- Cream 120g sugar and butter together.
- Add egg yolks one at a time.
- Add lemon zest and gradually add flour, beat until well combined.
- Add lemon juice and milk, mix thoroughly.
- Meanwhile in a mixer, whisk egg whites and 30g of caster sugar until soft peaks form.
- Gently fold egg whites into batter, mixing only until just incorporated.
- Carefully pour batter into a baking dish and place in a large roasting pan.
- Pour in boiling water halfway up the sides.
- Bake for 45 minutes at 170°C until a light golden crust is formed on top.
- Dust with the icing sugar and serve warm.
Serves 6-8
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