Lemon Cake Pudding
Lemon custard hidden beneath a delicate layer of cake. Inflate perceptions of your cooking skills with this fail-safe recipe!
| Preparation time | 0m | Difficulty |   |
|---|---|---|---|
| Cooking time | 0m | Budget | |
| Serves | 4 | Published | Tuesday, 27 August 2013 |
| Recipe type | Puddings | Author | Manisha Sharma |
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Ingredients
For 4 people (
)
Recipe
- 1/4 cup(s) all purpose flour (maida)
- 3/4 cup(s) sugar (granulated or castor)
- 1/4 teaspoon(s) salt
- 1 tablespoon(s) lemon or orange rind
- 1/4 cup(s) lemon juice
- 2 egg yolks, beaten
- 1 cup(s) milk
- 2 egg whites, stiffly beaten
Lemon Cake Pudding Directions
- Heat the oven to 175 degrees Celsius.
- Blend flour, sugar and salt in a mixing bowl.
- Stir in milk and egg yolks and mix well.
- Add lemon juice and lemon rind, and give it a good mix.
- Fold in egg whites by using the cut and fold method till well combined. This mixing is only to combine the egg whites and the batter together, not to incorporate more air.
- Pour into a 7” x 4” square dish or into 6 custard bowls. Please note that there is no need to grease the baking dish or the custard bowls for this recipe.
- Place the dish in a water bath. The water should cover the dish halfway. Bake in the water bath for about 25-30 minutes or till the pudding is delicately brown on the top. If baking in custard cups, the baking time will come down to 15-20 minutes or till they are delicate brown on top.
- Let the pudding cool for 20 minutes before serving. It tastes best when warm or at room temperature.
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