From Tallulah’s Kitchen: Zingy Citrus Pudding
Hello my fellow foodies and welcome to another edition of The Listing, and indeed a bright and shiny new year. This month I would like to share with you a recipe for light and fluffy lemon pudding pots, which are quick and simple to make yet pack that zingy sunshine “punch” that grey January so very often needs.
Zingy Citrus Pudding
The finely grated zest and juice of one lemon and one lime
50g butter, room temperature
70g of caster sugar
2 eggs from happy and healthy free running hens. Separate into yolks and whites and pop the whites into a spotlessly clean large bow.
50g of self raising flour
180ml of milk
You will also need 4 ramekin pots and a deep sided roasting tin. Pre heat the oven to 180°C, and a freshly boiled kettle of water.
Let’s begin by creaming the butter, zest and sugar together until they are light in colour and fluffy in texture. Then gradually add the egg yolks. Next, stir in the flour, then the juice and finally the milk. Next, whisk up the egg white until they stand in peaks and then carefully fold this into the lemony base. Gently divide the mix equally between the 4 ramekins and place these into the roasting tray. Now pour the boiling water into the roasting tray until it is half way up the level of the ramekin. Now, carefully place into the centre of the oven for approximately 20 minutes or until they are gently risen and slightly golden on top. Simply pop the ramekins onto a side plate, sprinkle with icing sugar and serve as quickly as possible….as you will see from my picture, stopping to take photos is the perfect amount of time for the puds to slightly “deflate!” This does not however take anything away from this tangy little number, it still has a light and fluffy top yet is gooey and zingy underneath. Now I have to warn you that this may be too “tangy” for some palates, so you may want to serve with sweetened, vanilla whipped cream, or a extra sprinkling of sugar. These little puds are also just as good served cold the next day or you can reheat if you prefer them warm. I hope you enjoy them however you chose to have them.
Until next time my fellow foodies…
Talullah Le Fey
