It's getting a bit chilly here in Melbourne and that means warming dishes are on our mind. This pudding is classic comfort food, and uses tangy seasonal lemons and fresh eggs to make magic in a dish.
Also its really simple to make (yay) and something you will be making regularly as we approach winter and throughout the cold months.
So here it is, give it a go and remember to post a pic of your creation to social media - please use the hashtag #cookwithdarren so we can have a look.
90g Butter, Unsalted, Softened
445g Caster Sugar
4 Eggs, Separated
95g Flour, Self-Raising
- Preheat an oven to 180°C and butter a 1.5litre ovenproof dish.
- Place the egg whites into an electric mixer bowl and attach the whisk. Whisk the whites until you have a firm meringue, reserve the meringue in a separate bowl.
- Zest the lemons into the previously used mixing bowl, add the butter and sugar and attach the paddle, beat until smooth.
- Scrape down the sides of the bowl with a spatula and continue to beat. Add the egg yolks one at a time until all are incorporated.
- Add half of the milk and continue to mix in before beating in the flour and then the remaining milk. Scrape the sides of the bowl and mix again.
- Add in the lemon juice and mix again to a smooth and liquid batter.
- Fold in the egg whites to the batter with a whisk. Pour the mixture into the prepared dish. Place the dish into a baking tray and put into the oven. Pour hot water to come halfway up the sides of the dish and bake for an hour.
- Test the pudding by inserting a knife in the centre, if it comes out clean it is done, if not place back into the oven to continue cooking.
- Once cooked remove from the oven and allow it to sit for 5 minutes before dusting with icing sugar and freshly grated zest. Serve by scooping the pudding out into a bowl and serving with thick cream.