Name: Spongy lemon and yoghurt pudding
Cook time: 35 min
Total time: 35 min
Ingredients: 2 tablespoon butter; 1/2 cup sugar; zest from 2 lemons; juice of 1 lemon, plus zest, to serve; 2 heaped tbsp flour; 2 large eggs (or 3 small), separated; 1 1/4 cup plain yoghurt; icing sugar, whipped cream, to serve

Spongy lemon and yoghurt pudding

This lemon pudding recipe never gets boring – it’s tangy and vibrant in flavour, and light and soft in texture. It's a good way of using up any less-than-fresh yoghurt. Waste not, want not!

Makes 4

Cook

35M

Ingredients

2 tablespoon butter

1/2 cup sugar

zest from 2 lemons

juice of 1 lemon, plus zest, to serve

2 heaped tbsp flour

2 large eggs (or 3 small), separated

1 1/4 cup plain yoghurt

icing sugar, whipped cream, to serve

Method

1.Preheat oven to 160°C.

2.Grease individual ramekins, soufflé dishes, an assortment of oven-proof cups or one large oven-proof dish liberally with butter.

3.Cream the butter and sugar until light and fluffy, then stir in the zest, lemon juice, flour and egg yolks. Mix well, then add the yoghurt, stirring to combine.

4.Beat the egg whites until stiff and gently fold into the above.

5.Gently pour the mixture into the prepared dishes and place in a roasting pan. Pour boiling water into the pan to come halfway up dishes.

6.Bake for 30-35 minutes for individual dishes or 50-60 minutes if using a large dish. It should be golden and slightly crunchy on the surface, then spongy with custard-like lemon curd in the bottom.

7.Dust with a little icing sugar, then serve with whipped cream and extra zest.