FULL RECIPE

It has been difficult write this post, but as cooking or baking does me good I did today.

I have to share sad news from my Dad.
A few days ago my Dad died, was something quite surprising, because although some of you know he was sick and often I went to my mother house was unexpected.
The past Sunday he died .

Well after the funeral we brought my mother to our house, now she's here for a while.
I said her that we have to live day by day, she needs rest and sleep, the last weeks were difficult.

For this the name of this dessert "Warn lemon cake Pudding" (feed for soul) we needed something like this dessert.

Source: Seasons & Suppers

Ingredients (Serves 6)

2 tablespoons butter at room temperature
1 cup (225 grams) white sugar divided
3 large eggs separated
1 tablespoon lemon zest
1/4 (25 grams all purpose flour
1/4 tsp salt
1 cup milk
2/3 cup freshly squeezed lemon juice (3-4 lemons)
2 tablespoons icing sugar for garnish

Method

Preheat oven to 180 °C (350°F) with rack in centre of the oven
and lightly butter 6 individual small ramekins.

Separate your eggs and have ready.
Set aside 2 tablespoon of the white sugar.
Add the rest of the sugar to a large bowl of a stand mixer.
Add the butter and beat until mixture is grainy but light.
Add the egg yolks one at a time, beating well after each addition. Add the lemon zest and mix in. Add the flour and salt and mix.
Add the milk and lemon juice and mix until combined. Set aside, or if using your stand mixer, remove to a large bowl and wash your mixer bowl really well (You'll be whipping the egg whites in it next)

In another bowlk or the bowl of stan mixer, beat your egg whites until they are frothy and begining to form soft peaks.
Sprinkle in the reserved 2 tablespoon of white sugar and beat again until stiff peaks form.
Spoon the whipped egg whites on top of the egg yolk mixture. Using a spatula gently fold the egg whites in to the egg yolks mixture by pulling a bit of the batter up and over the egg whites.
Continue working gently until the mixture is uniform in color and texture.

Pour or ladle your batter in to the prepared dishes, and set in a roasting pan.
Carefully pour simmering water in to the roasting pan so it comes about halfaway up the sides of the baking dish.
Carefully trasnfer the roasting pan with the water and ramekins in to the preheated oven.

Puddings will bake anywhere from 30 minutes.
You want the top to be firm and golden, not browned.
Remove the pudding from the oven and transfer the baking dishes to a cooling rack.

Allow to cool for 10 minutes before dusting with icing sugar. Serve warm or cold.

Print recipe here