"Will not disappoint": Nici Wickes' Lemon and Yogurt Pudding
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This lemon pudding never gets boring – it’s tangy and vibrant, light and soft in texture. A great way to take advantage of in-season lemons and use up any less-than-fresh yoghurt. Waste not, want not!
Makes 4 ramekins or one larger pudding
Ingredients
- 2 tbsps. butter, softened
- ½ cup sugar
- Zest from two lemons
- Juice of one lemon
- 2 heaped tbsps. flour
- 2 large eggs (or 3 small), separated
- 1 ¼ cups plain yoghurt (stale is ok)
- Whipped cream to serve
- Zest to serve
Method
- Preheat the oven to 160C.
- Grease four individual ramekins/soufflé dishes (or one medium sized ceramic dish) liberally with butter.
- Cream the butter and sugar, then stir in zest and lemon juice, flour, and egg yolks. Mix well, then add yoghurt and stir to combine.
- Beat the egg whites until stiff, and gently fold into the above mixture.
- Gently pour the mixture into your prepared dishes and place these in a roasting dish. Pour boiling water around them, coming to about halfway up the ramekins.
- Bake for 30-35 minutes (or 50-60 minutes if one large pudding) or until golden and slightly crunchy on top, and spongy with some thick custard-like lemony goo in the bottom.
- Serve with whipped cream and extra zest.
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