Lemon pudding in the oven

Ingredients:

Lemon pudding

• 1 tbsp (15 g) butter
• 2/3 cup superfine sugar + extra for sprinkling
• 2 eggs, separate the whites from the yolks
• 2/3 cup reduced-fat buttermilk (whole milk can be substituted)
• 2 tablespoons lemon juice
• 1 tbsp lemon zest
• 1/4 cup flour
• 1/4 teaspoon salt

Decoration

• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 2 tablespoons powdered sugar

Preparation:

1. Preheat oven to 160°C. Grease 4 ramekins (1 cup each) with butter and sprinkle with sugar.
2. Place the egg yolks in a mixer bowl, buttermilk, lemon juice, and zest and whisk until combined. Reduce the speed to low and add the flour, sugar, and salt. Continue whisking until fully combined. Whisk the egg whites until stiff peaks form and gently fold them into the batter. Divide the batter evenly among the ramekins and place them in a double boiler. Place the ramekins in a large baking dish and add water halfway up the sides.
3. Bake for 45 minutes, until the muffins spring back when lightly pressed on top and are nicely browned. Cool slightly in the pans, then carefully turn them out onto a plate. Serve with fresh berries and dust with powdered sugar.