Right now I am making pho bo- a hearty Vietnamese beef and rice noodle soup, but I am still in the early stages of simmering the ox tail with cinnamon, black pepper and star anise and I can't quite work out if I am loving the smell or liking it but at the same time thinking the bones are a little stinky?? Anyhow this little baby won't be ready for about another 3-4 hours and the sweet spices are making me crave lemon pudding!
Zest of one lemon
¼ cup lemon juice
50g unsalted butter, softened
1 cup castor sugar
¼ cup self-raising flour
1 cup milk
2 eggs, separated
Preheat oven to 180°C and grease an oven proof 1 litre serving dish with butter.
Using a mixer beat butter, sugar and lemon zest together until combined, approx 4-5 minutes.
Add egg yolks one at a time, scraping down the sides of the bowl.
Add lemon juice and beat well, scraping down the sides.
Turn speed down to low and add flour followed by milk (pouring in gradually).
Once a batter has formed whisk egg whites in a separate bowl until stiff peaks.
Fold into the batter mixture and pour into your serving dish.
Place serving dish into a larger baking dish and fill baking dish with water about half way up the sides of serving dish to make a water bath.
Place in the oven and bake for 45 minutes.
Remove from the oven rest for five minutes out of the water bath then serve with whipped cream. This allows the sauce at the bottom to thicken slightly making the sauce extra delicious.
allows the sauce at the bottom to thicken slightly making the sauce extra delicious.