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Warm Lemon Pudding Cakes

Spoon into these lovely lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!

When you spoon into theses delicious little pots, you discover a delightful surprise: while baking, the batter magically separates into a fluffy cake on top of a luscious lemon pudding.


If you don’t have ramekins, you can bake the cake in an 8-inch baking dish; the cook time will be about the same.


Servings: 6 Prep Time: 20 Minutes Cook Time: 45 Minutes Total Time: 1 Hour 5 Minutes

INGREDIENTS


  • 3 large eggs, separated

  • 250ml of Simple Cow whole milk

  • 2 teaspoons lemon zest, from 2 lemons

  • 6 tablespoons fresh lemon juice, from 2 lemons

  • 2 tablespoons unsalted butter, melted

  • 1/4 teaspoon salt

  • 6 tablespoons all-purpose flour

  • 130 grams of sugar

  • Fresh berries and icing sugar, for serving (optional)


INSTRUCTIONS

1, Preheat the oven to 180°c and set a rack in the middle position. Spray six (6-oz) ramekins with non-stick cooking spray.


2, In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.



3, In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.)



4, Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth.


The batter will be light, foamy, and liquidy.



5, Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a jug, pour room temperature water into the pan to reach halfway up the sides of the ramekins.



6, Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top.



7, Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with icing sugar and serve with berries, if desired.





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