Saucy lemon soufflé pudding you say? Yep! I’ve been planning to blog about this delicious dessert for months! I tried it almost a year ago, but it was so good, that I didn’t get a chance to take any photographs.
The pudding is packed full of flavor and absolutely delicious. It’s light and fluffy on the top with a creamy lemon custard base. It’s a true delight for lemon lovers.
SAUCY LEMON SOUFFLE PUDDING
Makes 6 servings
Adapted from Joy the Baker – Lemon Souffle Pudding
- 175 g (¾ c and 2 T) sugar
- 45 g (3 T) unsalted butter, at room temperature
- 3 egg yolks
- 1 t vanilla extract
- 2 T grated lemon zest (about 2 large lemons)
- 50 g (⅓ c) plain (all-purpose) flour
- 1 pinch baking powder
- ¼ t salt
- 80 ml (⅓ c) fresh lemon juice
- 240 ml (1 c) milk or milk alternative
- 3 egg whites
1. Preheat oven to 160°C (325°F).
2. Butter one 13 x 20 cm (5 x 8 inch) dish, six ramekins or one 23 cm (9 inch) quiche dish.
3. Cream together butter and 175 g (¾ c and 2 T) sugar until light and fluffy.
4. Add egg yolks, one at a time, beating well between each addition.
5. Beat in the vanilla and zest, then gently mix in the flour, baking powder and salt.
6. Stir in the lemon juice and milk until well incorporated, set aside.
7. In a large clean bowl, beat egg whites until stiff.
8. Gently fold 1/3 of the egg whites into the batter until just incorporated. Repeat until all of the egg whites have been used up.
9. Pour the batter into the baking dish and place into a larger dish. Pour boiling water into the larger dish until it reaches half way up the pudding dish.
10. Pop the whole contraption into the oven on the middle shelf. Bake for 40-45 minutes or until the sponge is golden and an inserted toothpick comes out clean. (Be careful not to mistake the custard base as uncooked sponge).
11. Remove pudding from the water bath and let cool for 5 minutes before serving. Enjoy as is, or with a dusting of icing (confectioners’ sugar).