Nici Wickes: Lemon and Yogurt Pudding

This lemon pudding never gets boring – it’s tangy and vibrant, light and soft in texture. A great way to take advantage of in-season lemons and use up any less-than-fresh yoghurt. Waste not, want not!   Makes 4 ramekins or one larger pudding     Ingredients  2 tbsps. butter, softened   ½ cup sugar   Zest from two lemons   Juice of one lemon   2 heaped tbsps. flour   2 large eggs (or 3 small), separated   1 ¼ cups plain yoghurt (stale is ok)   Whipped cream to serve   Zest to serve     Method  Preheat the oven to 160C.   Grease four individual ramekins/soufflé dishes (or one medium sized ceramic dish) liberally with butter.   Cream the butter and sugar, then stir in zest and lemon juice, flour, and egg yolks. Mix well, then add yoghurt and stir to combine.   Beat the egg whites until stiff, and gently fold into the above mixture.   Gently pour the mixture into your prepared dishes and place these in a roasting dish. Pour boiling water around them, coming to about halfway up the ramekins.   Bake for 30-35 minutes (or 50-60 minutes if one large pudding) or until golden and slightly crunchy on top, and spongy with some thick custard-like lemony goo in the bottom.   Serve with whipped cream and extra zest.    LISTEN ABOVE See omnystudio.com/listener for privacy information.