23 July 2019 Lorraine 0Comment
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I was really stressed this week, thanks to my dear husband. We invited some of my hubby’s friends over for dinner so I asked my hubby to please confirm their dietary requirements. I never learn, do I??? I should have know that he will never give me the correct information and nor will he ask the right questions. It’s like giving him a shopping list and expecting him to come home with the right stuff. So he told me that the friends we invited do not eat any spice.

Of course I can cook loads of dishes but I am best at cooking Indian dishes. After all I am Indian. I also know that if I invite somebody to my home for dinner it has to be the best food I cook, especially if I am a food blogger. The pressure….phew!  So here I was all week stressing about what “unspicy” (if there is such a word) food I was going to cook.

Well not surprising at all he comes home today and tells me his friends love spice and they are looking forward to eating some spicy food. This man is crazy I tell you. He could have saved me all the stress of trying to create recipes and shopping for exotic ingredients I didn’t need. I hope I have learnt never to take his words for granted and if I want the right answers or the right groceries then I have to do it myself….hahaha!

I know the story has nothing to do with Warm Lemon Pudding Cakes but I had to vent. Well a little to do with Lemon Pudding Cakes. Seeing it was going to be spicy food I decided to go with a light and luscious Lemon Pudding Cakes. I promise you it was the lightest thing I’ve ever made.  I did a test version of the Warm Lemon Pudding Cakes before our guests arrive. Well I must say it is one amazing pudding. I love, love, love it. It is that delicious. I don’t make too many warm desserts so I was browsing the internet to see if I could find something that we will all love. We love lemons and puddings so I thought that will be an amazing winter dessert. I used the recipe from Once Upon a Chef

The only thing I changed was the amount of sugar. I used half the quantity that was required. At first I was a bit sceptical as to how it would turn out as the recipe called for whisked egg whites. If you need some instructions on how to do this, you can watch this video by Special Fork. I know that’s not always the easiest task. But WOW everything turned out perfectly. The puddings looked like a perfect soufflé and yes it did sink a little after removing it from the oven but the texture was soft and light with just the right amount of lemon. Here’s another great video to watch if you having trouble folding in your egg whites into the cake batter.

I am sure my guests are going to love it. And I made a lemon ice-cream to go with. Will share the recipe soon.

 

Warm Lemon Pudding Cakes

Little lemon cakes with a luscious lemon pudding beneath the cake
Course Dessert
Cuisine General
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 3 large eggs separated
  • 1 cup milk room temperature
  • 2 tspn lemon zest from 2 lemons
  • 2 tbsp salted butter melted
  • 6 tbsp cake wheat flour/all purpose flour
  • 1/2 cup/125ml granulated sugar
  • fresh berries and icing sugar for serving optional

Instructions

  • Preheat the oven to 180 degrees celcius
  • Grease 6 ramekins with some melted butter
  • In a large bowl whisk together the egg yolks, milk, lemon zest, lemon juice and butter. Add the flour and sugar and whisk until smooth
  • Using an electric or stand mixer beat the egg whites until soft peaks form. The peaks should curl when you lift the beaters out of the bowl. I did beat mine until it was stiff, in error,and it worked fine.
  • Spoon a 1/4 of the eggs whites into the cake batter and using a rubber spatula fold it in until mixture is smooth. Add in the remaining eggs whites and do the same. The batter should be light, foamy and liquidy
  • Place the ramekins in a large baking dish. Fill the ramekins with the cake batter, almost to the top. Pour some room temperature water into the large baking dish.
  • Place the dish with the ramekins into the oven and bake at 180 degrees celcius for 30 minutes or until cakes are puffy and lightly golden on top.
  • Remove ramekins from the baking dish and let it cool for 20 minutes before serving. They will sink a bit but that's perfectly ok
  • Dust with icing sugar and serve with berries if desired
    This is a perfect winter dessert, cake and pudding all in one

 


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