A very light moist lemon soufflé pudding. Looks very much like a soufflé especially as it rises so much when being baked but then has a moussy spongy texture! Not overly lemony just a little hint. You can add a lemon sauce to go with it or even a lemon sorbet if you fancy a tart sensation. I really loved it with a little vanilla ice cream!
2/3 cup granulated sugar
1/4 cup plain flour
2 eggs separated
2/3 cup buttermilk
1/2 tsp lemon extract
2 tbsp lemon juice
Pinch of salt
You know you’re doing a lot of baking when you buy so many eggs!
1. In a food processor mix buttermilk, egg yolks, lemon juice and lemon extract. Slowly add in the flour, sugar and salt until it all combines. Set aside
2. Whisk the egg whites until you get stiff peaks. Gently fold both mixtures together a little at a time
3. Divide the cake mixture into 4 buttered and sugared ramekins. Place in an oven tray and bake in a water bath by pouring in water half way up the ramekins sides. Bake for 45 minutes and until tops are golden brown and the cake springs back to the touch
4. Let it cool slightly and remove from the ramekins and serve hot with vanilla ice cream