Lemon Delicious Puddings… it’s all in the name – DELICIOUS!
If you love lemon, then these are for you. A warm lemon pudding with a beautifully sweet lemon syrup.
This dessert is sure to be a favourite.
| 250g | Mascarpone |
| 80g | melted butter |
| 2 tsp | grated lemon rind |
| 1/3 cup | lemon juice |
| 3 x | eggs, separated |
| 1 1/2 cup | caster sugar |
| 1/2 cup | self raising flour |
| 1/2 cup | milk |
| icing sugar for dusting | |
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Lemon Syrup
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| 2 x | lemons |
| 1/2 cup | caster sugar |
| 1/3 cup | water |
| 1 | Pre-heat over to 180°C fan-forced. Spray 6 oven-safe ceramic pots. Whisk butter, lemon rind, lemon juice, egg yolks, caster sugar, flour, milk and 1/2 cup mascarpone in a bowl until smooth. |
| 2 | Using an electric mixer, beat egg whites until soft peaks form. Using a large metal spoon, fold 1/4 of the egg white into the lemon mixture. Gently fold in the remaining egg white. |
| 3 | Spoon mixture into prepared pots and place in a large baking dish. Pour enough boiling water into baking dish to come halfway up the sides of pots. Bake for 25 minutes or until golden and tops just set. |
| 4 | To prepare the syrup: use a peeler to remove the rind from lemons. Combine rind, sugar and 1/3 cup water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to medium. Bring to the boil. Boil gently, without stirring, for 5 minutes or until rind is translucent. Remove from heat. Using a fork, remove rind from syrup and set aside for 5 minutes to cool. |
| 5 | Evenly distribute the syrup over each pudding (this will dissolve into the pudding). Dust puddings with icing sugar and serve topped with remaining mascarpone and lemon zest. |
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