RECIPES
Lemon delicious pudding
15 minutes
Prep time
25 minutes
Cooking time
12 Servings
INGREDIENTS
Pudding
70g butter
200g caster sugar
5 eggs, separated
Grated rind of 1 lemon
100ml lemon juice (approximately 2 lemons)
60g self-raising flour
300ml milk
Moulds
20g butter
50g caster sugar
To serve
Fresh cream to serve
METHOD
Moulds
- Grease 12 x ²/³ cup ramekins with butter and dust with sugar.
Pudding
- Place the butter, 70g of sugar, egg yolks and zest in a large bowl and gently whisk to combine.
- Add the lemon juice and stir gently through the flour.
- Add the milk, using a hand held whisk, gently stir 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 5mm from the rim.
- Place the ramekins on a perforated tray. Place in the Steam Combination oven on shelf position 2.
- Select User Programme and create the following:
Select Combination Mode, Fan plus 165°C + 45% moisture + 16 minutes. Select Fan Plus 165°C with zero moisture and cook for a further 7 minutes. Follow the prompts on the screen to start cooking. - Refrigerate for 15 minutes or more 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)
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