When my daughter Emma was in year 9, she did a school research project on coeliac disease and wrote a gluten-free cookbook. For months the family was treated to Em’s cooking experiments as she tried out, then photographed, the recipes she hoped to include in the cookbook. One recipe that made the final cut was for little lemon puddings.
In the years since then, Emma’s recipe for little lemon puddings has become a family favourite, often appearing on our table when the chooks are laying well and lemons are abundant.
And it’s no wonder we love them. These little puddings are the perfect cross between a zesty lemon curd and a creamy, lemony custard. Even better, they only have four ingredients (if you count the lemon zest and juice as one ingredient) and are quick and easy to prepare. The puddings do taste better if they are put in the fridge for a few hours or overnight after you cook them. That is, if you can wait that long.
- 6 eggs
- 1 cup white sugar
- 180 ml lemon juice
- zest of 3 lemons, chopped finely
- 180 ml pouring cream
- You need six 125ml/1/2 cup ramekins for this recipe and a metal baking dish large enough to hold them. Place ramekins in baking dish in readiness.
- Preheat oven to 160 degrees celsius (150 fan-forced).
- Using a balloon whisk, whisk eggs and sugar in a medium-sized bowl until well amalgamated. Do not overbeat.
- Whisk lemon juice and zest into egg mixture, then whisk in the cream.
- Ladle mixture evenly into ramekins.
- Fill a kettle with water and bring to the boil, then pour boiling water into the baking dish until it reaches half-way up the sides of the ramekins. Be careful not to get any water in the ramekins as you don't want diluted puddings.
- Carefully lift baking dish into the oven and bake for around 20 minutes, or until puddings are just firm.
- Remove from oven and allow to cool before removing ramekins from the water and putting them into the fridge.