Taste of NAIDOC – Lemon Myrtle Delicious Self-Saucing Pudding

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Serves: 6

INGREDIENTS

• 75gm Unsalted Butter – cut into 2cm dice and warm to room temperature.
• 135gm Caster Sugar½ Lemon – wash, dry with absorbent paper and finely zest.
• ½ tbsp Lemon Myrtle Powder
• 3 Medium Sized Eggs – crack and separate the yolks and whites.
• 50ml Lemon Juice
• 45gm Plain Flour
• 185ml Full Cream Milk
• As required Icing Sugar (optional)

METHOD

1. Preheat an oven to a moderate temperature -160°C.
2. In the bowl of a food mixer, add the butter, sugar, lemon zest and lemon myrtle powder. Using a balloon whisk, beat until the mixture is pale and creamy.
3. Add the egg yolks one at a time ensuring each egg yolk is fully incorporated before adding the next one.
4. Add the lemon juice, and mix to combine.
5. Add the plain flour and milk, then gently mix to combine.
6. Place the pudding mixture into a suitably sized clean mixing bowl, and set to one side.
7. Clean and dry the bowl and balloon whisk of the food mixer. Add the egg whites and using the balloon whisk, beat until they form firm peaks.
8. Gently fold the whisked egg whites through the pudding mixture.
9. Pour the pudding mixture into a baking dish to a depth of 4cm. Place it into the oven and bake for 25 minutes or until the top of the pudding is just firm to the touch and golden in colour, then carefully remove it from the oven.

TO SERVE 

Serve the pudding lightly dusted with icing sugar (optional) and either vanilla bean ice cream or pouring cream.