This is the English-style pudding, not the American style. Light sponge on top with a delicious custardy sauce underneath.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350˚ F (180˚ C). Butter Prep Bowls.
- Place egg whites in a large bowl. Using an electric mixer, beat whites until foamy. While mixing, gradually add 2 tbsp sugar and beat until stiff peaks form. Set aside.
- Finely grate 1 tbsp peel from lemons, then squeeze 1⁄3 cup juice. Set aside.
- In another bowl, using an electric mixer, beat butter with remaining sugar until light and fluffy. Beat in egg yolks, one at a time, then beat in vanilla extract and lemon peel.
- Add flour and salt and beat just until mixed. Then gradually beat in lemon juice and milk.
- Stir one quarter of egg whites into batter, then gently fold in remaining egg whites until no streaks remain. Divide batter between Prep Bowls and fill right to rims.
- Place Prep Bows in a baking dish. Pour in enough hot water to halfway up sides of Bowls. Bake until golden and puffy, about 30–35 minutes. Carefully remove Prep Bowls from water. Serve warm.
Per serving: Calories 350, Fat 16 g (Saturated 9 g, Trans 0.4 g), Cholesterol 175 mg, Sodium 85 mg, Carbohydrate 49 g (Fibre 0 g, Sugars 37 g), Protein 8 g.
45 min
4 servings
$0.75/serving45 min4 servings$0.75/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350˚ F (180˚ C). Butter Prep Bowls.
- Place egg whites in a large bowl. Using an electric mixer, beat whites until foamy. While mixing, gradually add 2 tbsp sugar and beat until stiff peaks form. Set aside.
- Finely grate 1 tbsp peel from lemons, then squeeze 1⁄3 cup juice. Set aside.
- In another bowl, using an electric mixer, beat butter with remaining sugar until light and fluffy. Beat in egg yolks, one at a time, then beat in vanilla extract and lemon peel.
- Add flour and salt and beat just until mixed. Then gradually beat in lemon juice and milk.
- Stir one quarter of egg whites into batter, then gently fold in remaining egg whites until no streaks remain. Divide batter between Prep Bowls and fill right to rims.
- Place Prep Bows in a baking dish. Pour in enough hot water to halfway up sides of Bowls. Bake until golden and puffy, about 30–35 minutes. Carefully remove Prep Bowls from water. Serve warm.
Per serving: Calories 350, Fat 16 g (Saturated 9 g, Trans 0.4 g), Cholesterol 175 mg, Sodium 85 mg, Carbohydrate 49 g (Fibre 0 g, Sugars 37 g), Protein 8 g.
