I love all things sour. Luckily, so do most of my family and friends, which makes dessert making simple… lemony anything thrills us all.
With spring in the air and heat on the rise, it seems only appropriate to move into lighter desserts that reflect the season and pair well with lighter fare. These little lemon puddings are sweet and sour and very airy and make a perfect treat for your favorite person in the world. Hence, why I serve these every year for my favorite mothers. Now I hope that you might share them too.
2/3 cups caster sugar, plus more for dusting
2 eggs, separated
2/3 cup buttermilk
2 tbsp fresh lemon juice
zest of one lemon
1/4 cup cake flour
pinch of salt
butter for greasing
raspberry jam and whipped cream for topping
Beat together egg yolks, buttermilk, lemon juice and lemon zest. Slowly add the flour, salt and sugar and continue to beat until well blended.
In a separate bowl, beat egg whites until soft peaks form. Fold whites carefully into the egg yolk mixture.
Divide into 6 buttered and sugar dusted ramekins and place into the steam tray of your rice cooker. Pour 2 cups of water into the inner pot and set to Steam for 15 minutes.
Invert each cake onto a plate, top with whipped cream and raspberry jam and enjoy!
Over to You
What’s your version of pudding cake? Share and inspire us!