berries raspberries, blueberries, blackberries or strawberries
Start by preheating the oven to 350°.Spray the ramekins with baking spray and place in the large baking pan. Melt the butter and set aside to cool a little.Put the 3 cups of water on to boil.
With an electric mixer beat/whisk the egg whites and table salt until they form stiff peaks. This may take up to 5 minutes. Set aside.Stiff Peaks - Also called firm peaks. The peak of the fluffy egg whites stands straight up and does not fall when the beaters are pulled out.
In a medium sized mixing bowl, by hand whisk together the sugar and flour. Whisk in the egg yolks and melted butter. It will be crumbly at this point, but that is ok. Now whisk in the 1 cup milk, 1 tbsp lemon zest, and 3 tbsp lemon juice.
Finally whisk in 1 cup of the whisked egg whites.
Now, gently fold in the remaining egg whites until they are incorporated in the batter.
Pour the batter equally among the prepared ramekins.
Very carefully pour the boiling water into the baking dish so that it goes about half way up the outside of the ramekins.
Bake for 30 minutes until the cake is set.
Carefully remove the ramekins from the baking dish and set on a cooling rack for about 15 minutes.
Serve your Lemon Pudding Cakes warm dusted with powdered sugar and topped with fresh berries.
BERRIES - Use whatever berries you like or are in season. Blueberries, raspberries, strawberries or blackberries are great!STORING - Store uneaten lemon Pudding Cakes covered in the fridge for 2-3 days.