Individual upside down lemon delicious puddings are going to be a welcome addition to your dessert repertoire. A delicious lemon sauce layer tops a soft, and airy sponge cake which are perfect served either warm, or cold.
Lemon desserts are a lovely way to finish off a meal and this recipe is one of the easiest there is. It has the perfect balance between citrus and sweet, and a tender sponge.
You can even make these in coffee mugs, or teacups if you don’t have ceramic ramekins.
upside down lemon delicious puddings are easy to make
First you mix the flour and sugar in a bowl.
Then beat the egg yolks and butter till light and fluffy for about 3 minutes. Whisk in the milk, lemon zest and juice until combined.
Now add the milk mixture to the flour mix and beat till combined.
In a separate bowl beat the egg whites and salt till they are at the soft peak stage (when you turn your whisk upside down the peaks hold their shape pretty well).
Fold half the egg whites into the mixture then add the remaining whites and gently fold the whites into the mixture.
Fill the ramekins and pop them in a baking tin. Now pour hot water to come halfway up the sides of the ramekins and place on the middle shelf of the oven for 35-40 minutes.
Remove the ramekins from the water bath and allow to rest for 20 minutes.
Run a knife around the inside of the ramekin and your serving plate on top of the ramekin and turn the plate upside down to release the pudding.
Serve either warm, or cold. Too easy!
Beating egg whites
When you beat the egg whites there are basically three stages, soft peaks, medium peaks or stiff peaks.
For these upside down lemon delicious puddings we need the egg whites to be beaten to the ‘medium peaks’ stage. When you whip egg whites you’re essentially forcing air into the egg whites, creating zillions of tiny air bubbles.
When you lift your beater the whites should be able to just hold their shape, but the tip of the peak will still fold over. Egg whites beaten to medium peak should not be stiff and glossy.
Lime, orange or grapefruit upside down puddings
The lemon juice can be swapped out for lime, orange or grapefruit juice to ring the changes. Simply replace the lemon juice and zest for another citrus to create your own version of this upside down lemon delicious pudding recipe.
When you have a glut of citrus fruit it pays to freeze the juice so making this quick recipe is only minutes away. Simply place the frozen juice in a small saucepan and melt, then allow to cool before making this dessert.
What to serve with upside down lemon delicious
We love to serve these little individual puddings with a scattering of fresh blueberries or raspberries. You could also serve them with lightly whipped cream, ice cream or a little custard.
Watch How To Make our Upside Down Lemon Delicious
Scroll down for the Upside Down Lemon Delicious recipe
Check out our easy to make and delicious creme anglaise recipe here to serve with these puddings.
click on the link for the recipe ….. Super Simple Creme Anglaise
Check out some more winning lemon dessert recipes
click on the link for the recipe ….. Lemon Roulade
click on the link for the recipe…..Easy Crustless Lemon Tart
click on the link for the recipe…..Edna’s Lemon Curd Cake
click on the link for the recipe ….. Easy Italian Lemon Mascarpone Tart
click on the link for the recipe ….. Lemon Curd and Almond Butter Cake
We would love to hear from you in the comments below when you make these delicious upside down lemon delicious puddings.
Upside Down Lemon Delicious
This recipe makes 4 x 1 1/4 cup (300ml / 10 fluid ounce) ramekins for individual serves. The recipe can be easily doubled to make eight puddings.
The soft lemon curd when turned out sits on top of a light, and airy sponge. Delicious!
Ingredients
- butter for buttering the ramekins
- 3/4 cup caster sugar
- 1/3 cup plain (all purpose) flour
- 3 large eggs, separated
- 40g (1 1/2 ounces) extra butter, softened to room temperature
- 250ml (1 cup) milk, room temperature
- 1 teaspoon finely grated lemon zest
- 1/3 cup freshly squeezed lemon juice
- 1/4 teaspoon salt
Instructions
- preheat oven to 180c (355f) on bake, not fan
- lightly butter the ramekins
- combine the sugar and flour in a large mixing bowl and set aside
- in a separate bowl beat the egg yolks and butter till pale and fluffy
- whisk in the milk, lemon zest and juice until combined
- add milk mixture to the flour and sugar and whisk until smooth
- place egg whites and salt in a small bowl and beat until 'medium peak stage' - see notes above on beating egg whites
- fold the egg whites into the pudding mixture, adding them in two stages (the mixture will be quite runny)
- spoon mixture into the ramekins and place in a baking tin
- pour hot water in the pan to reach halfway up the sides of the ramekins
- bake for 35-40 minutes (sponge top should bounce back when gently pressed)
- remove ramekins from the water bath and let them sit for 20 minutes
- run a knife around the inside of the ramekins and turn ramekins onto your serving plate
- serve and enjoy!
Notes
- puddings can be served hot or cold
- you will need 4 x1 1/4 cup (300ml / 10 fluid ounces) ramekins
- recipe can be easily doubled
Nutrition Information
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
