Make dessert a zesty affair with puds so good you won’t want to share!
Ingredients
Method
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!
COOK’S TIP
Once you break through the fluffy cake, there’s a saucy surprise underneath! So cook it close to serving.
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