Lemon and almond pudding

Lemon and almond pudding Easy Food

Serves 6

100g caster sugar
70g butter, softened
2 eggs, separated
Zest of ½ a lemon, grated
2 tbsp lemon juice
2 tbsp self-raising flour
2 tbsp ground almonds
300ml milk
2 tbsp flaked almonds

To serve:
Icing sugar, for dusting
Vanilla ice cream, to serve

  1. Preheat the oven to 170˚C/150˚C fan/gas mark 3 and lightly grease a 1.2l capacity ceramic pudding dish. Using an electric mixer, beat the caster sugar and 50g of the butter together until light and fluffy.
  2. Add the egg yolks one at a time, beating until combined before adding the next. Using a large metal spoon, gently fold in the lemon zest and juice with the flour, ground almonds and milk. Mix until just barely combined.
In a clean dry bowl, beat the egg whites until soft peaks form. Gently fold the egg whites through the lemon mixture. It may look a little curdled.
  4. Spoon the mixture into the prepared pudding dish. Sprinkle with the flaked almonds, then bake for 40-45 minutes or until golden and just set. If it begins to look too brown during cooking, cover the dish with tin foil.
  5. Allow the pudding to sit for five minutes, then dust with icing sugar and serve with ice cream.

Per serving: 247kcals, 15.8g fat (7.4g saturated), 22.2g carbs, 19.5g sugars, 5.7g protein, 0.7g fibre, 0.113g sodium