Embark on a journey of citrus-infused delight with our Warm Lemon Pudding Cakes. These heavenly desserts encapsulate the essence of comfort, combining zesty lemon with a tender, pudding-like texture that melts in your mouth. As you take your first spoonful, you’ll experience a perfect balance of tartness and sweetness, a testament to the harmonious marriage of flavours. Served fresh from the oven, these individual-sized treats are a comforting embrace on a chilly evening or a bright burst of sunshine on any day. Join us in savouring the warmth and vibrance of this quintessentially British dessert.
How To Make This Recipe
Ingredients:
- 100g unsalted butter, softened
- 200g caster sugar
- 3 large eggs, separated
- 50g self-raising flour
- Zest and juice of 2 lemons
- 300ml milk
- Icing sugar, for dusting
- Fresh mint leaves, for garnish (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 180°C (160°C fan) and grease six ramekins or individual pudding dishes.
- Cream the Butter and Sugar:
- In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Add Egg Yolks and Lemon Zest:
- Beat in the egg yolks one at a time, then stir in the lemon zest.
- Sift in Flour:
- Sift the self-raising flour into the mixture and fold gently until combined.
- Combine Lemon Juice and Milk:
- In a separate bowl, mix the lemon juice with the milk. It may curdle slightly, but that’s okay.
- Add Lemon-Milk Mixture:
- Gradually pour the lemon-milk mixture into the batter, stirring gently to combine.
- Whip the Egg Whites:
- In a clean, separate bowl, whip the egg whites until stiff peaks form.
- Fold in Egg Whites:
- Gently fold the whipped egg whites into the batter. Be careful not to overmix; a few streaks of egg white are okay.
- Fill the Ramekins:
- Divide the batter evenly among the prepared ramekins.
- Bake:
- Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This creates a water bath.
- Bake Again:
- Carefully transfer the baking dish to the preheated oven and bake for about 30-35 minutes, or until the tops are golden and set.
- Serve Warm:
- Remove from the oven and let them cool slightly. Dust with icing sugar and garnish with fresh mint leaves if desired.
- Enjoy:
- Serve the Warm Lemon Pudding Cakes while still warm for the ultimate comfort dessert experience.
Tips Of Recipe
- Room Temperature Ingredients: Ensure that the butter is softened and the eggs are at room temperature. This helps in achieving a smooth batter and even baking.
- Zest Before Juicing: Zest the lemons before juicing them. This makes it easier to extract the zest without squeezing out all the juice.
- Gentle Folding Technique: When folding in the whipped egg whites, use a gentle motion to maintain the light and airy texture of the batter.
- Even Ramekin Filling: Divide the batter evenly among the ramekins to ensure that the cakes bake uniformly.
- Water Bath Technique: Placing the ramekins in a water bath helps create a moist and gentle baking environment, resulting in a creamy pudding-like texture.
- Avoid Overmixing: Once the egg whites are folded in, be careful not to overmix. A few streaks of egg white in the batter are perfectly fine.
- Check for Doneness: The cakes should be golden on top and set. You can insert a toothpick into the centre; it should come out with a few moist crumbs but not wet batter.
- Serve Immediately: These cakes are best enjoyed warm, just after they come out of the oven. The contrast between the warm cake and the creamy interior is delightful.
- Dusting with Icing Sugar: Dusting the cakes with icing sugar before serving adds a touch of sweetness and a visually appealing finish.
- Experiment with Garnishes: Consider garnishing with a dollop of whipped cream, a sprig of fresh mint, or a few berries for extra flavour and presentation.
- Storage: If you have leftovers, they can be stored in the refrigerator and gently reheated before serving.
- Serve with a Lemon Twist: For an extra burst of lemon flavour, consider serving with a small twist of lemon peel on top.
Remember, practice makes perfect! Enjoy making and savouring your Warm Lemon Pudding Cakes. If you have any further questions, feel free to ask. Happy baking!
Frequently Asked Questions
Q1: Can I use bottled lemon juice instead of fresh lemons?
A1: While fresh lemon juice is recommended for the best flavour, you can use bottled lemon juice as a substitute. Just ensure it’s 100% pure lemon juice without any additives.
Q2: Can I make these ahead of time and reheat them?
A2: Yes, you can make the batter ahead of time and refrigerate it. However, it’s best to bake the cakes just before serving to ensure they are warm and fresh.
Q3: Can I use a different type of citrus fruit for this recipe?
A3: Absolutely! You can experiment with other citrus fruits like oranges, limes, or even a combination for different flavour profiles.
Q4: What should the texture of the cakes be when they’re done?
A4: The cakes should have a golden top and be set around the edges, with a slightly gooey and pudding-like centre. They should not be dry or firm.
Q5: Can I make this recipe gluten-free?
A5: Yes, you can use a gluten-free flour blend as a substitute for the self-raising flour to make this recipe gluten-free.
Q6: Can I use a different type of sweetener like honey or maple syrup?
A6: While you can experiment with alternative sweeteners, it may affect the texture and flavour of the cakes. Adjustments may be needed.
Q7: Can I freeze these cakes?
A7: It’s not recommended to freeze these cakes as the texture may be affected. They are best enjoyed fresh from the oven.
Q8: Can I adjust the sweetness of the cakes to my preference?
A8: Yes, you can adjust the amount of sugar to suit your taste. Keep in mind that altering the sugar content may affect the texture.
Nutrition Facts
Serving Size: 1 cake (approx. 100g)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Total Fat | 10g |
| – Saturated Fat | 6g |
| Cholesterol | 120mg |
| Sodium | 100mg |
| Total Carbohydrates | 35g |
| – Dietary Fiber | 1g |
| – Sugars | 25g |
| Protein | 5g |
| Vitamin C | 30mg |
| Calcium | 100mg |
| Iron | 1mg |
| Potassium | 150mg |
Percent Daily Values are based on a 2000 calorie diet.
Please note that these values are approximate and can vary based on specific ingredients and portion sizes used in your recipe. For precise nutritional information, it’s advisable to calculate using the exact ingredients you use. Enjoy your Warm Lemon Pudding Cake!
