Lemon Delicious Mascarpone Puddings
These Lemon Delicious Mascarpone Puddings are a rich yet light self-saucing dessert with a tangy lemon flavor and creamy mascarpone twist. Each pudding bakes into a fluffy sponge with a luscious lemon sauce underneath, finished with candied lemon rind for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baked (Water Bath)
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
80 g butter, melted
2 tsp finely grated lemon rind
1/3 cup lemon juice
3 eggs, separated
1 1/2 cups caster sugar
1/2 cup self-raising flour
1/2 cup milk
250 g mascarpone
Icing sugar, for dusting
For the candied lemon rind:
2 lemons
1/2 cup caster sugar
1/3 cup water
Instructions
- Preheat the oven to 180°C (160°C fan-forced) and grease six 1-cup-capacity ovenproof dishes or teacups.
- In a large bowl, whisk together melted butter, lemon rind, lemon juice, egg yolks, caster sugar, flour, milk, and 1/2 cup mascarpone until smooth.
- In a separate bowl, beat egg whites with an electric mixer until soft peaks form.
- Gently fold one-quarter of the egg whites into the lemon mixture, then fold in the remaining whites until just combined.
- Spoon the mixture evenly into the prepared dishes and place them in a large baking dish.
- Pour enough boiling water into the baking dish to come halfway up the sides of the pudding dishes.
- Bake for about 25 minutes, or until the tops are golden and just set.
- Meanwhile, make the candied lemon rind: zest the lemons, then combine the rind, sugar, and water in a small saucepan. Stir over low heat until the sugar dissolves, then simmer gently for 5 minutes until the rind becomes translucent. Remove and cool on baking paper.
- To serve, dust the warm puddings with icing sugar and top with a spoonful of the remaining mascarpone and candied lemon rind.
Notes
Serve warm straight from the oven for the best self-saucing texture.
Can be made ahead and baked just before serving.
For a twist, add vanilla extract or swap part of the lemon juice for lime.
Replace some mascarpone with Greek yogurt for a lighter version.
To make gluten-free, use gluten-free self-raising flour and a pinch of baking powder.
Store leftovers in the fridge for up to 2 days and reheat gently before serving.
Nutrition
- Serving Size: 1 pudding
- Calories: 420
- Sugar: 44 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 145 mg
