The flavours of lemon and rosemary elevate these little pudding cakes to a next flavour level.
Recipe developed by @mingcheau.
Prep time: 30 min
Baking time: 40 min
Preheat oven to 180°C.
Prep a deep baking tray with six greased ramekins.
In a mixing bowl, whisk egg yolk, lemon juice and zest, butter and rosemary. Then mix in the flour and sugar.
Separately, beat the egg whites till stiff (add a few drops of lemon juice if you are struggling).
Mix in 1/4 of the egg white to the yolk mixture till smooth, then mix in the rest of the egg white. You will realise the mixture is quite liquidy but don’t worry, that’s the right consistency.
Pour the mixture into the ramekins and place them into a baking tray.
Pour water (room temperature) into the tray till they reach halfway up the ramekin walls (aka a bain-marie/water bath).
Place in oven and reduce heat to 165°C.
Let it bake for 40 minutes, insert a skewer stick or (in my case) a chopstick into the cake and if it comes out clean, they are ready.
Suggestion: Garnish with icing sugar, a sprig of rosemary and candied lemon slices.