Hot Lemon Sauce Pudding

Serves: 4

Points® per serving: 6

Prep time: 15 minutes

Cooking time: 30 minutes

• 25 g (1 oz) low fat spread, plus 1 teaspoon for greasing

• 75 g (2¾ oz) caster sugar

• 2 eggs, separated

• 50 g (1¾ oz) plain flour

• Finely grated zest and juice of 1 lemon

• 200 ml (7 fl oz) skimmed milk

• 1 teaspoon icing sugar, to decorate (optional)

1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Grease 4 ramekin dishes with the teaspoon of low fat spread.

2. Beat together the remaining spread with the caster sugar until light and fluffy. Add the egg yolks one at a time, beating well between each addition. Sift in the flour, then add the lemon zest and juice and fold together gently. Stir in the milk. The mixture will be runny and could curdle, but it won’t affect the finished pudding.

3. Whisk the egg whites in a grease-free bowl until they hold their shape. Fold them into the lemon mixture, then transfer to the prepared dishes.

4. Stand the dishes on a baking sheet and bake for 25–30 minutes until set and pale golden brown. Cool slightly, then serve, dusted with the icing sugar, if using.

Cook’s tip:

To make absolutely sure that the puddings are ‘saucy’ at the bottom, stand the dishes in a roasting tin and pour in warm water to come halfway up the sides. This will guarantee they cook gently so that the sauce separates.

SmartPointsvalues to spare?

+1 by serving each pudding with 1 tablespoon of single cream.
+2 by serving each pudding with a 60 g (2 oz) scoop of low fat vanilla ice cream.