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Self saucing lemon sponge puddings that are perfectly sweet and perfectly tart! Inspired by a recipe in 'Food and wine magazine'.
Preheat your oven to 180 C / 350 F. Grease your ramekins or glasses or any other oven safe cup (approximately 3/4 cup capacity) lightly with oil. Also heat up about a litre of water on the stove.
Whisk together the sugar and flour in a large bowl. Keep it aside.
Separate your eggs. Whisk the yolks with the butter until its smooth. Add the lemon juice, zest and milk to the yolk-butter mixture and stir well.
Add this mixture to the flour and sugar and mix until it's smooth. This will be a thin liquid.
Whip up the egg whites in another bowl with the salt. Whip until you have firm peaks. Then gently fold the egg whites into the lemon batter until it's smooth.
Divide this batter among your greased ramekins/ bowls. Place the bowls in a baking dish, pour hot water (which you kept to heat all this while) into the tray/ dish so that the level of water is halfway up the ramekins/ bowls.
Bake it in the preheated oven at 180 C / 350 F for 35 minutes. They will be puffy and golden on top. If you want a more golden colour, bake for 200 C / 400 F for the last 5 minutes.
Remove the ramekins / bowls out of the water and let it cool for about 20 minutes.
Serve it warm or cool with an optional side of whipped cream. (You can also unmould by running a knife around the edge and upturning onto a plate.)
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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