LEMON PUDDING CAKE
adapted from : bearnakedfood.com
2 large eggs (approximate 60 gm each) ; yolks & whites separated
1/2 cup caster sugar (100 gm)
2 tbsp unsalted butter - melted (30 gm)
3 tbsp all-purpose flour (45 gm)
1 lemon zest
3 tbsp lemon juice
1 cup milk (250 ml)
1/4 cup raspberries + more for topping (60 gm) (I use raisins)
1/8 tsp cream of tartar
Powdered@icing sugar for dusting
Serves : 6 (small ramekins)
Recipe adapted from : food.com
Preheat oven to 180'C/350'F.
Whisk the egg yolks and sugar together until pale and creamy.
Add in flour, melted butter, lemon zest and lemon juice and whisk until combined.
Pour in milk and give it a final mix. Set aside.
In a clean large bowl, add in egg whites and cream of tartar.
Using an electric hand whisk, beat until stiff peaks just formed.
Fold in 1/4 of the meringue into the egg yolk mixture to lighten the texture.
Pour the egg mixture into the remaining meringue and fold lightly until just combined.
Add in raspberries and give it a final fold. Do not overfold or your pudding will not be light and airy.
Place 1 raspberry each into 6 x 2-inches ramekins set in a heatproof tray.
Fill each ramekin with batter.
Add in 1 inch of hot water in the tray and "steam bake" for 15-20 minutes, until the top is golden brown.
Remove the ramekins from the water bath and set them on a cooling rack for 15 minutes. Dust with powdered@icing sugar and top with raspberries.