This lip smacking lemony dessert will add a happy ending to any dinner as well as filling your kitchen with lovely aromas. Very easy to prepare too! If you are not gluten intolerant use plain flour instead, although the potato flour gives this dessert an even more lighter texture.
To make this delicious pudding you’ll need:
50g soften lightly salted butter
285g light brown sugar
3 eggs separated
3 Tbsp potato flour (starch)
145ml single cream
230ml whole milk
65ml freshly squeezed lemon juice
A medium oven proof baking dish
Pre heat the oven 180C (Gas Mark 4)
Place the butter, sugar and potato flour in a food processor and process for approx. 10 seconds until all mixed well together (you could this with the hand mixer too using the lower speed setting). Add the eggs yolks to the mixture and process for a few seconds more.
With the motor running add the cream and then milk in a slow stream. Scrape the sides of the bowl of the processor with a spatula so that the mixture is lump free. Transfer the mixture to a large bowl.
Beat the egg whites until firm – then fold them into the mixture using a large metal spoon. Then quickly add the lemon juice and fold into the mixture gently.
Place the mixture into the baking dish and bake for 25-30 minutes, until golden on the top.
Let the pudding rest for about 10-15 minutes and dust with the icing sugar before serving.