90g unsalted butter, melted
2 tsp finely grated lemon zest
⅓ cup lemon juice
¾ cup caster sugar
3 free-range eggs, separated
1 tsp vanilla essence
¾cup self-raising flour, sifted
1 cup milk
Icing sugar, candied lemon slices and double cream, to serve
Grease six 1-cup capacity ramekins.
In a bowl of an electric mixer, beat butter, zest, juice, sugar, egg yolks and vanilla for 5 minutes until slightly thickened. (Mixture may look curdled.) Fold in flour. Whisk in milk.
In a clean bowl, beat egg whites with electric beaters until soft peaks form. Fold gently into pudding mixture. Pour gently into ramekins and place in slow cooker. Pour boiling water into base of slow cooker to come halfway up sides of dishes.
Cover slow cooker with tea towel-lined lid. Cook on High for approximately 1 hour, or until pudding centres are firm to touch and sides are golden. Dust with icing sugar and top with candied lemon. Serve immediately with cream. Use your slow cooker for a luscious, no-fuss dessert!