“Lemon” Delicious Pudding
Easy, no-lemon "lemon" delicious pudding.
- 4 tablespoons lemon juice substitute (Refer to Basics page)
- 4 eggs (separated)
- 50g butter (softened)
- 3/4 cups caster sugar
- 4 tablespoons plain white flour (sifted)
- 1 cup milk
- Canola oil spray
- Hot water
||Preheat the oven to 180°C. Spray four small ramekin dishes with the canola oil spray. |
||Beat together the butter and sugar until pale and creamy. |
||Add the lemon juice substitue and beat for another minute until well combined. |
||Add the flour and milk and mix until just combined. |
||Lightly beat the egg yolks into the mixture. |
||In a separate bowl beat the egg whites until they are almost holding their shape. Add two spoonfuls of egg white to the pudding mixture and fold in gently with a large spoon. Repeat until all the egg white ihas been added. |
||Spoon the mixture evenly into the ramekins. |
Place the ramekins into a large baking dish. Fill the baking dish with water until is is 2/3 up the sides of the ramekins.
Bake in the oven for 30 minutes or until cooked and golden on top.
||Serve on its own or with some cream, vanilla ice cream or vanilla yogurt. |
If you're worried about hot ramekins and children, wrap the ramekin in a tea towel before serving.
Low Chemical / Failsafe
Refer to the Basics Page for Lemon Juice Substitute.