Split Layer Lemon and Raspberry Soufflé Pudding
Ready In: 55 mins
Serves: 2
Yields: 2 1 cup ramekins
Ingredients
- 1 large egg
- 45 g caster sugar
- 15 g plain flour
- 15 g butter
- 1 lemon
- 125 ml milk
- 1 pinch cream of tartar
- 50 g raspberries
Directions
- Heat oven to 180'c and boil the kettle.
- Grease two ramekins.
- Separate the egg. Zest and juice the lemon.
- Whisk together egg yolk and sugar. Add the flour, butter, lemon zest and juice, milk and whisk until blended.
- Whisk egg white and cream of tartar until stiff peaks form.
- Gently fold the egg whites in 3 batches into the yolk mixture. Then fold in half the raspberries.
- Pour batter into the ramekins. Stand in a shallow roasting tin and pour in water from the kettle to half the depth of the ramekins, to create a water bath to protect the eggs whilst cooking.
- Cook for 35 minutes until golden brown. Then remove ramekins from the oven and water bath. Leave to cool.
- Serve with raspberries and a dusting of icing sugar.
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