Recipe details
Prep time
20
min
Cooking time
35
min
Total time
55
min
Ingredients
- 30g butter, room temp
- 130g golden caster sugar
- Zest of one lemon
- 60ml lemon juice
- 2 eggs, separated
- 1 tsp almond extract
- 30g plain flour
- 170ml whole milk
- Almonds for sprinkling
Instructions
- Pre heat the oven to 180ºc and grease an ovenproof dish with butter.
- In a medium bowl, whisk the butter, sugar and zest until it clumps and is well combined.
- Next pour in the lemon juice, almond extract, milk, egg yolks and plain flour. Mix to incorporate - it will be very runny.
- In a separate bowl beat the egg white until stiff and fold into the cake batter.
- Pour into the prepared oven dish and place inside a roasting tin. Fill the roasting tin half way with hot water and bake for 30-35, so the top is golden but it’s jiggly underneath.
- Allow to cool for 5 minutes and enjoy!
What other flavour self saucing pudding can I make?
You can swap the lemon for orange, lime or even grapefruit as an easy like-for-like substitute. You could also make it chocolate by adding 25g of cocoa powder with the flour - chocolate and orange would be a great combo! You can swap the almond extract for any flavour of your choice, and any chopped or sliced nuts to top.
What sized dish do I need?
I baked this in the 16cm Mason Cash Classic Square Dish and found this was the perfect size for 4 servings. Feel free to double this if you are feeding a crowd or want to make sure you have leftovers for later!
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