When this came into my newsfeed from Taste.com I knew it was a MUST make! So it was quickly converted and devoured with little time to even take a photo. So just to be sure I had it right the first time I retested it on the weekend and YUP it is super delicious :) I have no doubt you guys will love it too. Enjoy. Eb x
- Zest of 1 lemon (or as little/as much as you like)
- 150g butter
- 50g lemon juice
- 160g caster sugar
- 120g self raising flour
- 170g milk
- 4 eggs separated – Room Temperature for best results
Preheat oven to 160deg. Spray a baking dish (1.5lt)
Making sure your bowl is spotlessly clean, insert your butterfly whisk into the jug and add 4 egg whites. Whisk on Speed 3.5 until soft peaks form (approx. 1 minute). Place in a separate bowl.
Add zest of a lemon to a clean/dry bowl and blitz on Speed 8 until finely chopped. Add butter and melt for 3 minutes at 60deg Speed 2.
Add lemon juice, sugar, flour, milk and yolks and combine on Speed 4 for 10 seconds.
Add half of the egg whites and use your Knead Function to fold into the batter for 7 seconds. Add remaining egg whites and use your spatula to fold through.
Place your baking dish in a tray with hot water half way up the sides. Pour your batter into the baking dish and bake for approx. 35 minutes.
Wash your bowl then do a vinegar wash – 50g vinegar, 500g water and cook for 10-12 minutes at Speed 3 100 deg with the butterfly inserted. Rinse and dry the bowl.
To make the Meringue
With the butterfly inserted, add 3 egg whites into the bowl and whisk on Speed 3.5 until soft peaks form. Slowly add 100g caster sugar (1 tsp at a time) until it is glossy and the sugar is dissolved.
When pudding has been removed, top with the meringue then use a kitchen blow torch to brown the top (or carefully place under a grill)
Serve with cream.