I mentioned the other week here about getting your kids cooking early.
It as well and truly paid off for me. Through the week my lovely JR wanted to cook dessert. Our came a Donna Hay Modern Classics.
He really wanted to make the creme brûlée so he could "brûlée' the sugar on top with our little blow torch but unfortunately we didn't have the cream. We did have plenty of lemons though so he whipped up a Lemon Delicious pudding.
Oh my it was delicious! The tartness of the lemons with some vanilla ice cream on the side. I did not have to help a bit.
40g softened butter
3/4 cup caster sugar
1 teaspoon finely grated lemon rind
2 eggs, separated
2 table spoons plain flour
1/2 teaspoon baking powder
1/3 cup lemon juice
1 cup milk
Preheat oven to 180degreesC. Place butter and sugar in the bowl of an electric mixer and beat until pale. Add the lemon rind and egg yoke and beat until smooth. Sift the flour and baking powder over the mixture and beat to combine. Add lemon juice and milk and beat until smooth.
Place egg whites into a bowl and whisk until stiff peaks form. Fold into lemon mixture. Grease 4 large ovenproof ramekins. Pour in the mixture and place in a baking tray. Pour enough hot water into the tray to come halfway up the sides of the ramekin. Bake for 20-25 minutes or until risen and golden.