It’s spring time, and with anticipation, we’ve watched the lemons in our backyard turn yellow over the past few weeks.

Confession time: it’s our neighbour’s lemon tree – but we figure they’re on our side of the fence and they said it was OK.

Here’s our take on a lemon delicious pudding.

We have tried to go for the easiest version of this pudding (where you don’t have to use a steam bath).

We haven’t had this dessert in ages, it’s so yummy and a great way to use spare lemons in the backyard. Enjoy!

• Serves: 4
• Oven temp: 160°C (150°C fan forced)
• Cook time: 40 minutes
• Pan: 1 litre ceramic oven proof dish

Ingredients
50g melted butter
3/4 cup of The Sugar Breakup Dextrose
Zest of a lemon
2 large eggs, separated into yolks and whites
2 tablespoons of plain flour (or glutenfree flour)
1/2 teaspoon of baking powder
1/3 cup of lemon juice
1 cup milk

Here’s how you put it together

1. Preheat oven to 160°C (150°C for fan forced)
2. Grease a 1 litre ceramic oven proof bowl
3. Using electric beaters, beat the melted butter and dextrose powder together until light and creamy
4. Add the two egg yolks and lemon zest to the butter mix and beat until smooth
5. Sift the flour and baking powder into the butter mix and beat to combine
6. Add the lemon juice and milk and beat until smooth, set aside
7. In a separate bowl beat the two egg whites until stiff peaks form
8. Using a metal spoon, fold the egg whites into the batter mix until combined. Be careful not to over mix.
9. Pour the pudding mixture into the 1 litre ceramic oven proof dish
10. Place into the oven and bake for 40 minutes until golden brown.
11. Serve warm!

This pudding will divide into two sections. A deliciously light cake texture on the top with a lemon sauce underneath. When serving, pour the hot lemon sauce over the cake and serve with pouring cream.