Upside Down Lemon Puddings

Ingredients

• 3 large eggs, separated
• 1 cup milk (see note for DF)
• Zest of 2 lemons
• 100mL lemon juice
• 30g unsalted butter, melted (see note for DF)
• 55g plain flour
• 200g caster sugar
• Fresh berries and icing sugar, to serve (optional)
  
  

Methods

1. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice and melted butter. Add the flour and sugar and whisk until smooth.
   
   NOTE: Use dairy-free margarine and non-dairy milk to make this recipe dairy free.
2. Beat the egg whites until soft peaks form. Gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
3. Place the prepared ramekins into a baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Pour room temperature water into the baking pan to reach halfway up the sides of the ramekins.
4. Carefully place the baking pan in the oven and bake for 45–50 minutes, or until the puddings are puffy and lightly golden on top.
5. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving.
6. Dust with icing sugar and serve with berries. Enjoy!

Recipe adapted from Taylor & Holmes. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.