Lemon Delicious came into my life two weeks ago and since that fateful day I’ve eaten it on five separate occasions. It may very well be the perfect dessert – it’s sweet, tangy, spongy, gooey (and most importantly, simple) all at once. It makes my mind reel with childhood memories of watching Nanna cook, picking fruit at my Aunty’s farm and gorging on the most delicious old-fashioned, home-made sweets after pretending to eat our Sunday lunch.
Do yourself a favour and try this recipe – even if your not partial to lemon or a confident cook you won’t be sorry – it delivers every time!
1 lemon rind
3 eggs, separated
1 cup milk
60g plain flour
100ml lemon juice
Grease 6 ramekins and preheat oven to 180*C.
In a food processor, mix lemon rind, butter and sugar until well combined.
Add egg yolks and mix.
While still mixing, add part of the milk and part of the flour alternatively until all has been added. This will ensure the batter is smooth. Then add the lemon juice (mixture will be runny). Pour mixture into a clean bowl.
Whip egg whites until white and fluffy and then fold to lemon mixture until just combined. Pour into ramekins.
To create a water bath for the puddings, place ramekins into a deep baking dish and pour boiling water into the dish so that it comes about half way up the ramekins. This will ensure the gooey lemon custard forms at the bottom of the pudding.
Place in the oven and cook for about 25 minutes.
Allow to cool slightly then serve with cream, ice-cream or custard. All three if you’re feeling indulgent (or a rather hungry pregnant lady…)and enjoy!