Lemon Pudding Cakes for two

 

When it comes to favorite flavors, lemon would be right there at the top for me. I have never been a person who can resist "lemon" anything.  Not in main dishes. Not in desserts. Not in drinks.

That's why when I saw this recipe for Lemon Pudding Cakes on the New England Yankee website, I was instantly attracted to it.

Oh, I have made lemon pudding cake (s) before and have loved them all.  But, really, is there such a thing as too many lemon pudding cake recipes?  I think not.

They are the perfect dessert with a light and fluffy lemon cake on top and a lush lemon pudding on the bottom. What's not to love about that?

 

I did not need a full recipe however as I am a person who lives all on her own.  I decided to cut the recipe back to make only two servings which I was able to do successfully!

My reward was two deliciously individual servings of a very lush lemon dessert. One that I could enjoy on the day and the other to either refrigerate and have at another time, or to share with my next-door neighbor. Not a problem either way.

These little lemon pudding cakes were fabulous.  I could have perhaps presented them better I know. Presentation has never been my forte.  Don't let that put you off, however.  This is one very delicious dessert!

 

WHAT YOU NEED TO MAKE LEMON PUDDING CAKES FOR TWO

Simple ingredients.  Put together in the most delicious way. Sized just for two people to enjoy.  What more could a person ask for!

• 1/4 cup (60ml) whole milk (2 fluid ounces)
• 1/8 cup (30ml) heavy cream (1 fluid ounce)
• 1 large egg, separated
• 1/2 tsp fresh lemon zest
• the juice of 1/2 lemon
• 1 tsp salted butter, melted
• 1/3 cup (63g) granulated sugar (castor sugar)
• 2 TBS plain all-purpose plain flour (1/8 cup/16g)
• icing sugar to dust

 

I always keep whole milk in my house and that is what I use for all of my cooking needs. I also like to keep a pint of whipping/heavy cream.  That is what I used for this recipe.

I buy my eggs up the mountain on a farm which has free range hens. They are excellent eggs. We got a chicken from them at Christmas. That was also excellent.

The lemon zest is approximately half of the zest from a lemon.  I scrub my lemons really well and dry them before I zest them.  In fact, this is citrus season. Why not load up on citrus while it is at its cheapest. You can freeze the juice in ice cube containers and the zest can be frozen as well. 

Or you can dry the zest in a dehydrator. Or use it to make candied peel. Always a nice thing to have on hand.

 

HOW TO MAKE LEMON PUDDING CAKES FOR TWO

This is really not that hard to do.  Just follow the instructions to the letter and you will be rewarded with a really delicious dessert that you both can enjoy!

Preheat the oven to 350*F/180*C/ gas mark 4. You will need two ramekins that are heat and oven proof and that will hold 6-ounces (170grams.) 

Bring some water to the boil and keep it on the simmer while you make the remainder of the recipe. You will also need a shallow baking dish large enough to hold the two ramekins comfortably.

 

Butter the two ramekins generously and place into the baking dish.

Combine the milk and the cream in a beaker and set it aside.

Whisk the egg yolk, sugar, lemon zest, and lemon juice together in a bowl until well combined. Whisk half of the milk/cream into this along with half of the flour. Repeat with the remainder just to combine.

Using a clean whisk, beat the egg white until soft peaks form. Stir half of this into the batter to combine, then fold in the remaining half gently.

 

Spoon into the buttered ramekins. They will be quite full. Place the baking dish with the ramekins in it into the oven and pour boiling water into the baking dish to come halfway up the sides of the ramekins.

Bake for about 25 minutes, until the tops are set and a very light golden brown in spots.

Remove from the oven. Carefully remove the ramekins from the baking dish using a pair of tongs. Set on a cooling rack.

Leave to cool for 20 minutes, then dust with icing sugar and serve.

 

If you love lemon desserts, then you are going to really love this lush lemon pudding that is sized perfectly for two people.

The cake part on top is light and fluffy, almost souffle-like and the lemon pudding on the bottom is rich and loaded with bright lemon flavors. Altogether this is a very nice dessert.  I hope you will give it a go.  

A dollop of whipped cream on top would not go amiss!  (Just saying.)

 

Here are a few more small batch dessert recipes that you might also enjoy!

SMALL BATCH CHERRY CHEESECAKE - This cheesecake is quick, easy and delicious. Sized perfectly for the smaller family you will get four thin slices. Rich and creamy, a baked cheesecake, swirled with a lovely cherry filling, and cookie crust.

ANGEL FOOD CAKE FOR TWO - I had thought I would never be able to enjoy angel food cake again. I was wrong. This version bakes in a loaf tin and is the perfect size for the smaller family. It is every bit as delicious and light as the full-sized version.  It is beautiful served sliced with some fresh fruit and a dollop of whipped cream.

Yield: 2 servings

Author: Marie Rayner

Lemon Pudding Cakes for two

Prep time: 15 MinCook time: 25 MinInactive time: 20 MinTotal time: 1 Hour

Part pudding and part cake, this easy dessert works like magic coming from the oven as two desserts. A beautiful souffle-like cake sitting atop a rich and delicious lemon pudding. Sized perfectly for just two people.

Ingredients

You will need:

• 1/4 cup (60ml) whole milk (2 fluid ounces)
• 1/8 cup (30ml) heavy cream (1 fluid ounce)
• 1 large egg, separated
• 1/2 tsp fresh lemon zest
• the juice of 1/2 lemon
• 1 tsp salted butter, melted
• 1/3 cup (63g) granulated sugar (castor sugar)
• 2 TBS plain all-purpose plain flour (1/8 cup/16g)
• icing sugar to dust

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. You will need two ramekins that are heat and oven proof and that will hold 6-ounces (170grams.) Bring some water to the boil and keep it on the simmer while you make the remainder of the recipe. You will also need a shallow baking dish large enough to hold the two ramekins comfortably.
2. Butter the two ramekins generously and place into the baking dish.
3. Combine the milk and the cream in a beaker and set it aside.
4. Whisk the egg yolk, sugar, lemon zest, and lemon juice together in a bowl until well combined. Whisk half of the milk/cream into this along with half of the flour. Repeat with the remainder just to combine.
5. Using a clean whisk, beat the egg white until soft peaks form. Stir half of this into the batter to combine, then fold in the remaining half gently.
6. Spoon into the buttered ramekins. They will be quite full. Place the baking dish with the ramekins in it into the oven and pour boiling water into the baking dish to come halfway up the sides of the ramekins.
7. Bake for about 25 minutes, until the tops are set and a very light golden brown in spots.
8. Remove from the oven. Carefully remove the ramekins from the baking dish using a pair of tongs. Set on a cooling rack.
9. Leave to cool for 20 minutes, then dust with icing sugar and serve.

Did you make this recipe?

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