Recipe: Steamed Lemon Pudding

By Chef Sarah Woodfine.

“Try as I might, I cannot take this popular dish off the dessert menu at Troquet. No matter what the season, our patrons really go for a light lemony finish to their meal,” says Sarah.

Ingredients:

Method:

  1. Pre-heat oven to 350 degrees.
  2. Butter and sugar six 3" ramekins and set them in a 9x13” baking pan deep enough to cover ramekin tops.
  3. Mix lemons, sugar, flour and egg yolks in a bowl.
  4. Meanwhile, beat egg whites until soft peaks form.
  5. Gently fold the egg whites into the lemon mixture, then our the batter into the ramekins until they are filled to the rim.
  6. Pour water into the 9x13 pan until it reaches about 1/3 of the way up the sides of the filled ramekins. Cover the pan tightly with aluminum foil.
  7. Bake for 12 minutes, remove from oven and set on the counter for 15-20 minutes, or until the ramekins are cool to the touch.
  8. Flip each ramekin upside down, the puddings should slide right out.
  9. Serve with whipped cream on top and fresh fruit sections on the side.