Individual lemon delicious puddings

If making the candied lemon, combine the sugar and water in a small shallow frying pan on low heat, then simmer until sugar dissolves. Add lemon slices and gently simmer for 20–25 minutes or until the lemon slices turn translucent. Transfer to a greased cooling rack. 

Preheat oven to 180°C/160°C fan-forced. Grease six shallow 1-cup (250ml) capacity dishes with extra butter. Place in a large roasting pan (if the dishes don’t all fit, divide between two pans). 

Place sugar and zest in a large bowl, then rub together with your fingers for 1 minute to release the lemon oils. Add melted butter, yolks and 1/2 teaspoon salt, then whisk until smooth. Add flour, lemon juice and vanilla. Whisk again. Slowly add milk, whisking until combined. Set aside.

In a separate bowl, whisk egg whites with an electric hand-held mixer until soft peaks form. Using a large whisk and in three batches, fold the egg whites into the lemon mixture (see Cook’s Tip). 

Divide mixture among dishes, then sprinkle with flaked almonds. Place roasting pan in oven. Carefully pour boiling water into the base of the tin until it comes halfway up the sides of the dishes. Bake for 20–25 minutes, until puddings are just golden and wobble slightly. Transfer dishes to a plate. Serve immediately, topped with lemon curd, whipped cream or ice cream and candied lemon.  

Folding in egg whites using a whisk allows the egg whites to be incorporated quickly and easily with minimum air loss. This helps produce a light, fluffy pudding.