Good old-fashioned lemon pudding
Makes: 4 large ramekins
Ingredients
Softened butter and sugar, to prepare the ramekins
125g sugar
2 tsp NOMU Sweet Rub
50g unsalted butter
1 tbsp (15ml) boiling water
2 eggs, separated
50g flour
225ml milk
Juice and zest of 1 lemon
Directions
Preheat the oven to 180ËšC. Brush the inside of 4 large ramekins with softened butter all the way to the rim, then dust with a thin layer of sugar and place in the fridge for a few minutes to set.
Mix together the sugar, NOMU Sweet Rub, butter and boiling water with an electric mixer. Mix in the egg yolks one at a time until well combined. Fold through the flour, alternating with the milk and then the lemon juice and zest. Don’t worry if the mixture curdles a little.
In a clean bowl, whisk the egg whites to stiff peaks and fold through the batter, being careful not to push out the air.
Divide the batter between the prepared ramekins and place in a bain marie (a water bath). Bake until set and beautifully golden on top. This will take about 20 minutes. When they are ready, remove from the oven, dust with icing sugar and serve immediately.
Tip: You could also try this pudding with orange or grapefruit.
Ingredients
Softened butter and sugar, to prepare the ramekins
125g sugar
2 tsp NOMU Sweet Rub
50g unsalted butter
1 tbsp (15ml) boiling water
2 eggs, separated
50g flour
225ml milk
Juice and zest of 1 lemon
Directions
Preheat the oven to 180ËšC. Brush the inside of 4 large ramekins with softened butter all the way to the rim, then dust with a thin layer of sugar and place in the fridge for a few minutes to set.
Mix together the sugar, NOMU Sweet Rub, butter and boiling water with an electric mixer. Mix in the egg yolks one at a time until well combined. Fold through the flour, alternating with the milk and then the lemon juice and zest. Don’t worry if the mixture curdles a little.
In a clean bowl, whisk the egg whites to stiff peaks and fold through the batter, being careful not to push out the air.
Divide the batter between the prepared ramekins and place in a bain marie (a water bath). Bake until set and beautifully golden on top. This will take about 20 minutes. When they are ready, remove from the oven, dust with icing sugar and serve immediately.
Tip: You could also try this pudding with orange or grapefruit.
Ingredients
Softened butter and sugar, to prepare the ramekins
125g sugar
2 tsp NOMU Sweet Rub
50g unsalted butter
1 tbsp (15ml) boiling water
2 eggs, separated
50g flour
225ml milk
Juice and zest of 1 lemon
Directions
Preheat the oven to 180ËšC. Brush the inside of 4 large ramekins with softened butter all the way to the rim, then dust with a thin layer of sugar and place in the fridge for a few minutes to set.
Mix together the sugar, NOMU Sweet Rub, butter and boiling water with an electric mixer. Mix in the egg yolks one at a time until well combined. Fold through the flour, alternating with the milk and then the lemon juice and zest. Don’t worry if the mixture curdles a little.
In a clean bowl, whisk the egg whites to stiff peaks and fold through the batter, being careful not to push out the air.
Divide the batter between the prepared ramekins and place in a bain marie (a water bath). Bake until set and beautifully golden on top. This will take about 20 minutes. When they are ready, remove from the oven, dust with icing sugar and serve immediately.
Tip: You could also try this pudding with orange or grapefruit.
Ingredients
Softened butter and sugar, to prepare the ramekins
125g sugar
2 tsp NOMU Sweet Rub
50g unsalted butter
1 tbsp (15ml) boiling water
2 eggs, separated
50g flour
225ml milk
Juice and zest of 1 lemon
Directions
Preheat the oven to 180ËšC. Brush the inside of 4 large ramekins with softened butter all the way to the rim, then dust with a thin layer of sugar and place in the fridge for a few minutes to set.
Mix together the sugar, NOMU Sweet Rub, butter and boiling water with an electric mixer. Mix in the egg yolks one at a time until well combined. Fold through the flour, alternating with the milk and then the lemon juice and zest. Don’t worry if the mixture curdles a little.
In a clean bowl, whisk the egg whites to stiff peaks and fold through the batter, being careful not to push out the air.
Divide the batter between the prepared ramekins and place in a bain marie (a water bath). Bake until set and beautifully golden on top. This will take about 20 minutes. When they are ready, remove from the oven, dust with icing sugar and serve immediately.
Tip: You could also try this pudding with orange or grapefruit.
