Gluten-free lemon pudding


Gluten-free lemon pudding
Serves: 4
Preparation time: 15 minutes, Baking time: 45 minutes,Oven temperature: i80°C

• 90ml (85g) butter, softened
• 320mI (280g) castor sugar
• 4 large eggs, separated
• 125ml (75g) gluten-free cake flour
• 500ml milk
• 125ml lemonjuice
• 10ml finely grated lemon zest
• fresh blueberries, to serve

1. Beat the butter and castor sugar together until lig ht. Add the egg yolks and beat well.

2. Add the flour. Stir in the milk then the lemon juice and zest.

3. Beat the egg whites until stiff Fold about a quarter ofthe batter into the egg whites, then fold the mixture into the remaining batter. Spoon the mixture into a greased baking dish or into individual ramekins.

Place the dish into a roasting tin then nil the roasting tin halfway with boiling water. Place into a preheated oven and bake for 45 minutes or until golden brown. Remove from the water and leave to stand for l0 minutes before serving. Serve topped with fresh blueberries.

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