Serves: 1

Mini Lemon Surprise Puddings

FG 6 | CC 8

Lemon surprise lg thumb

Mini Lemon Surprise Puddings

Everyone will get a lovely surprise when they push their spoons into these little sponge puddings and discover a tart lemony sauce underneath. They work equally well with oranges or limes or a mixture of citrus fruits.

  • 30g/1 oz butter (softened)
  • 4 tbsp caster sugar
  • 2 medium eggs (separated)
  • 2 lemons (grated (zest and juice of))
  • 45g/1½ oz self-raising flour
  • 300ml/½ pint skimmed milk
  • icing sugar ( for dusting)
  1. Beat the butter and caster sugar together until pale and fluffy. You can do this with a wooden spoon, an electric whisk or in a food mixer.
  2. Beat in the egg yolks, one at a time, until well mixed, and then beat in the lemon zest and juice. Do not worry if the mixture curdles and separates, it does not matter.
  3. Beat in the flour and then the milk to make a batter. It will be quite thin.
  4. In a clean bowl, whisk the egg whites until they stand in stiff peaks and then fold carefully into the lemony batter with a metal spoon. Use a figure-of-eight movement and incorporate the egg white evenly.
  5. Pour the batter into 4 lightly greased individual ovenproof dishes and stand them in a shallow baking dish.
  6. Pour in some hot water to come halfway up the sides of the individual dishes.
  7. Bake in a pre-heated oven at 180C/gas mark 4 for about 20 minutes until the puddings are risen, set and golden brown on top.
  8. Remove the puddings from the oven and dust lightly with icing sugar.
  9. Serve immediately.