Name: Baked lemon pudding with lime yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 50 g butter room temperature; lemon zest only; 115 g castor sugar; 2 eggs seperated; 40 g flour sifted; 300 ml milk; 2 tbsp lemon juice; 1/2 tsp salt; 125 ml yoghurt; 1 lime zest only; 2 tsp castor sugar; 1 tsp lime juice; raspberries to serve

Recipe Disclaimer

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Ingredients (13)

50 g	butter — room temperature
	lemon — zest only
115 g	castor sugar
2	eggs — seperated
40 g	flour — sifted
300 ml	milk
2 tbsp	lemon juice
1/2 tsp	salt
125 ml	yoghurt
1	lime — zest only
2 tsp	castor sugar
1 tsp	lime juice
	raspberries — to serve

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Method:

Preheat oven to 180 degrees C|

Place the butter, zest and sugar in a bowl and beat until pale and creamy

Add the egg yolks, one by one beating well after each addition

Fold through the flour and add the milk in a steady stream, whisking lighting to combine

Add the lemon juice and salt and mix to combine (the mixture will look slightly curdled)

Place the egg whites in a clean bowl and whisk until stiff peaks form

Using a large metal spoon, fold the egg whites through the batter

Pour the batter into 4 x 250ml greased ovenproof ramekins and bake for 15 minutes until lightly browned

While the puddings bake, mix the yoghurt with the zest, sugar and juice and set aside

Serve the pudding with a good dollop of yoghurt and some berries if preferred

Recipe by Heinstirred. To see more, click HERE.

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