@christopherhopkins1: Lemon Self-Saucing Pudding Ingredients (Serves 4–6) For the pudding 60 g unsalted butter, softened 3/4 cup (165 g) caster sugar 2 tsp finely grated lemon zest 2 eggs, separated 1 cup (250 mL) milk 1/4 cup (60 mL) fresh lemon juice 1/2 cup (75 g) self-raising flour Pinch of salt Instructions Preheat oven to 180°C (160°C fan-forced) and grease a 1.5 L baking dish. Make the batter Cream butter, sugar, and lemon zest until pale. Beat in egg yolks one at a time. Add flour and salt, then slowly mix in milk and lemon juice until smooth. The batter will be runny. Whip the whites In a clean bowl, beat egg whites until soft peaks form. Gently fold into the lemon mixture in 2–3 batches. Bake Pour mixture into the prepared dish. Place the dish in a deep roasting tray and pour hot water into the tray to reach halfway up the sides (water bath). Bake for 35–40 minutes until golden and just set on top. To serve Serve warm, dusted with icing sugar and a dollop of cream or ice cream. Tips Use Meyer lemons for a sweeter, floral citrus note. The sauce will thicken as it stands – serve immediately for best results. Can be made in individual ramekins; reduce bake time by 5–8 minutes. Leftovers can be gently reheated in the microwave.

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Saturday 08 November 2025 22:03:13 GMT