Lemon soufflé pudding with blueberry sauce

lemon souffle pudding with blueberry sauce

Today we share our first Sinful Sunday recipe. A light lemon soufflé pudding with a tangy blueberry sauce.  Like all things, diet is also about balance.  While we generally will write about healthy and nutritious recipes, we also want to add some indulgent recipes for the “cheat days”.

What I really love about this recipe is that I can whip it up from items in my pantry and fridge. It uses simple ingredients, is easy to make but is sinfully delicious. The perfect Sinful Sunday treat (with lots of Vitamin C)!

Ingredients – 6 lemon soufflé pudding cakes

¾ cup granulated sugar

1/3 cup all-purpose flour

3 large eggs, at room temperature, separated

30g unsalted butter, softened at room temperature

1 cup low fat milk

1 tablespoon lemon zest, finely grated

5 tablespoons freshly squeezed lemon juice

¼ teaspoon salt

 

Ingredients – tangy blueberry sauce

2 cups frozen blueberries

1/3 cup filtered water

¼ cup organic orange blossom sugar

zest of 1 large lemon, finely grated

2 tablespoons freshly squeezed lemon juice

 

Make the lemon soufflé pudding cakes

Preheat the oven to 180˚C (no fan). Butter 6 small (115ml/4oz) ramekin dishes. You’ll also need a larger open dish that can serve as a Bain-Marie for the ramekins.

Combine the sugar and flour in a bowl.

In a separate bowl, cream the butter and egg yolks. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the dry ingredients and whisk together until well combined and smooth.

In a separate bowl, whisk the egg-whites and salt until soft peaks form. Gently fold the egg-whites into the lemon mixture using a large metal spoon and a “cutting action” until fully combined. Pour the batter into the prepared ramekins and transfer to the Bain-Marie. Pour enough hot water into the Bain-Marie to reach halfway up the sides of the ramekins.

Bake for about 30 minutes until the puddings are puffy and lightly golden on top.

Remove from the oven and Bain-Marie. Transfer the ramekins to a rack to cool for a bit (5-10 minutes) before serving.

 

Make the blueberry sauce

While the pudding is baking, make the blueberry sauce by combining all the sauce ingredients in a sauce pan. Allow to simmer gently until the blueberries start to burst and the sauce is nicely thickened.

Serve the puddings warm (unmoulded or in the ramekins which I do) with the blueberry sauce and some organic whipped cream for extra sinfulness.

Keep any remaining blueberry sauce – it’s a great coulis to add to plain yoghurt with nuts for a breakfast treat.

These can even be made ahead of time and reheated in a microwave oven

I always say this because it’s important. Use as much certified organic produce you can get your hands. Not only to limit the consumption of GMOs and harmful toxins but because it actually does taste better too.

Questions?  Email [email protected]

 

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