RECIPES
Lemon delicious pudding
15 minutes
Preparation time
25 minutes
Cooking time
12 Servings
INGREDIENTS
Pudding
70 g butter
200 g caster sugar
5 eggs, separated
1 lemon, zest
100 ml lemon juice (approximately 2 lemons)
60 g self-raising flour
300 ml milk
Moulds
20 g butter
50 g caster sugar
To serve
Fresh cream, to serve
METHOD
Moulds
- Grease 12 x 160 ml (⅔ cup) ramekins with butter and dust with sugar.
Pudding
- Place the butter, 70 g of sugar, egg yolks and zest in a large bowl and gently whisk to combine.
- Add the lemon juice and gently stir through the flour.
- Add the milk, gently whisk until combined. Mixture will be runny.
- In a separate bowl, whisk the egg whites until soft peaks form, add the remaining sugar and whisk again. Fold into the lemon mixture in 3 separate batches.
- Fill the ramekins 5 mm from the rim.
- Place the ramekins into a perforated steam container. Place into the combi steam Pro oven on shelf position 2.
- Select Combi Mode:
Stage 1: Fan Plus at 165°C + 45% moisture + 16 minutes.
Stage 2: Fan Plus at 165°C with zero moisture + 7 minutes. - Once cooked, refrigerate for at least 15 minutes before turning out upside down.
To serve
- Lightly whip fresh cream to serve.
Hints and tips
- A variation would be to serve with pistachio ice cream and grated pistachio on top.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
