Sometimes these old desserts are just the ticket on a winter's night.
We've used a little lemon myrtle powder to add that native touch to this gorgeous pudding.
Ingredients:
- 125g unsalted butter (room temp)
- 220g of castor sugar
- 1/2 tsp of finely grated lemon rind
- 1 tbsp of Lemon Myrtle Spice
- 4 large separated eggs (55g)
- 80ml lemon juice
- 75g of plain flour
- 310ml milk
- Icing sugar to garnish
Method
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Pre-heat oven to 180 degrees C.
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Lightly grease large soufflé ceramic baking dish with softened butter
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In the mixer beat the butter, sugar, lemon zest, and Lemon Myrtle Spice together, until pale and creamy. Add the egg yolks one at a time, then add lemon juice. The mixture will curdle a little. Reduce the speed to low, then add flour, then milk. The mix should resemble a thin batter-like consistency
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In a clean dry mixing bowl, whisk the egg whites until firm peaks, using a metal spoon carefully fold the whipped egg whites through the cake batter.
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Pour mixture into greased dish, add dish into a deep oven try and add boiling water to roughly halfway up the dish. Bake in preheated oven for approx, 30-35 minutes. The pudding will make its own cream sauce, on the base whilst the sponge is light and golden.
Dust with icing sugar to serve, and try adding some lemon myrtle syrup over the top too!
Our thanks to the ABC for this recipe!