Ingredients
- Unsalted Butter: 4 tablespoons (1/2 stick or 57g), softened, plus extra for greasing the baking dish
- Granulated Sugar: 1 cup (200g), plus extra for dusting the dish (optional)
- Large Eggs: 3, separated (yolks and whites in different bowls)
- Lemon Zest: From 2 large lemons (about 2 tablespoons, finely grated)
- Fresh Lemon Juice: 1/3 cup (from those 2 large lemons, approximately 80ml)
- All-Purpose Flour: 1/2 cup (60g), sifted
- Salt: 1/4 teaspoon
- Whole Milk: 1 cup (240ml), at room temperature
- Boiling Water: For the water bath (bain-marie)
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Generously grease your chosen baking dish (or individual ramekins) with butter. For an extra touch and to prevent sticking, you can lightly dust the greased dish with granulated sugar.
- Place the greased baking dish inside the larger baking pan. This will be used for the water bath later.
- Cream Butter and Sugar:
- In a large mixing bowl, using an electric mixer on medium speed, cream together the 4 tablespoons of softened butter and 1 cup of granulated sugar until the mixture is light, pale, and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl occasionally to ensure even mixing. This step incorporates air, which contributes to the pudding’s light texture.
- Add Egg Yolks and Lemon:
- Add the egg yolks one at a time, beating well after each addition until fully incorporated. The mixture should become richer in color and even creamier.
- Beat in the finely grated lemon zest and fresh lemon juice until well combined. The aroma at this stage is already incredibly inviting!
- Combine Dry Ingredients:
- In a separate medium bowl, whisk together the sifted all-purpose flour and the salt. Sifting the flour helps to prevent lumps and makes for a lighter cake topping.
- Alternate Flour and Milk:
- Gradually add the flour mixture to the wet ingredients in three additions, alternating with the room temperature milk in two additions. Begin and end with the flour mixture.
- Mix on low speed only until just combined after each addition. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour too much, resulting in a tougher cake layer. The batter might look a little thin or even slightly curdled at this point – this is perfectly normal.
- Whip Egg Whites:
- In a separate, scrupulously clean, and dry mixing bowl (preferably glass or metal), use clean beaters to whip the egg whites. Start on medium-low speed until they become foamy.
- Increase the speed to medium-high and continue to beat until stiff peaks form. Stiff peaks mean that when you lift the beaters, the peaks hold their shape and may curl over slightly at the very tip, like a bird’s beak. The egg whites should look glossy. Be careful not to overbeat them until they become dry or chunky.
- Fold in Egg Whites:
- Gently fold about one-third of the whipped egg whites into the lemon batter using a spatula. This lightens the batter and makes it easier to incorporate the rest of the egg whites.
- Add the remaining egg whites and continue to fold them in gently but thoroughly until no white streaks remain. Use an up-and-over motion, rotating the bowl, to avoid deflating the air you’ve just whipped in. The final batter will be light and airy.
- Assemble and Bake:
- Pour the prepared batter into your greased baking dish (or divide evenly among ramekins) that’s already sitting in the larger baking pan.
- Carefully pour boiling water into the larger baking pan, around the baking dish, until the water reaches about halfway up the sides of the dish containing the batter. This is the water bath (bain-marie). The steam created by the water bath helps the pudding cook gently and evenly, preventing it from drying out and encouraging the magical separation of sauce and cake.
- Carefully transfer the entire setup (larger pan with the dish and water) into the preheated oven.
- Baking Time:
- Bake for 40-50 minutes if using a single baking dish, or 30-35 minutes for individual ramekins.
- The pudding is done when the top is golden brown, slightly puffed, and springs back when lightly touched. A skewer inserted into the cakey top layer should come out mostly clean (a little moisture is fine, but it shouldn’t be wet batter). The sauce will be bubbling underneath.
- Cool Slightly and Serve:
- Carefully remove the larger pan from the oven. Then, very carefully, lift the baking dish (or ramekins) out of the hot water bath and place it on a wire rack to cool for at least 10-15 minutes.
- The pudding will continue to set as it cools, and the sauce will thicken slightly. It’s best served warm.
Nutrition
- Serving Size: One Normal Portion
- Calories: 300-350