These delicious individual puddings are the perfect sweet treat after a hearty Sunday lunch
Ready in 40 mins
100g unsalted butter, softened, plus extra for greasing
175g golden caster sugar
Zest and juice of 2 large lemons (you will need about 120ml lemon juice)
4 medium eggs, separated
75g plain flour
2 tbsp flaked almonds
Icing sugar, for dusting
Preheat the oven to 180C/Fan 160C/Gas mark 4. Grease six 175ml ovenproof ramekin dishes with butter.
Beat the butter and sugar together in a large bowl until pale and creamy. Beat in the lemon zest then beat in the egg yolks, one at a time. Sift over half the plain flour and fold in, then fold in the lemon juice and milk. Sift over the rest of the flour and fold in. Whip up the egg whites and then fold this into the mixture.
Divide the mixture evenly between the prepared ramekin dishes and sprinkle over the flaked almonds. Place the dishes in a large roasting tin and pour in enough hot water to come halfway up the sides of the dishes. Bake for 15-20 minutes until golden on top. Serve immediately, dusted with icing sugar.
These puddings will form a lovely layer of thick lemon custard under the sponge topping so take care not to overcook them. They should still have a slight wobble in the centre.