DOCUMENT

For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Moulds 1. Grease 12 x 160ml ramekins with butter and dust with sugar. Pudding 1. Place the butter, 70g of sugar, egg yolks and zest in a large bowl and gently whisk to combine. 2. Add the lemon juice and stir gently through the flour. 3. Add the milk, gently whisk until combined. Mixture will be runny. 4. In a separate bowl, whisk the egg whites until soft peaks form, add the remaining sugar and whisk again. Fold into the lemon mixture in 3 separate batches. 5. Fill the ramekins 5mm from the rim. 6. Place the ramekins into a perforated steam container. Place into the combi steam oven on shelf position 2. 7. Select Combi Mode: Stage 1: Fan Plus at 165°C + 45% moisture + 16 minutes. Stage 2: Fan Plus at 165°C with zero moisture + 7 minutes. 8. Once cooked, refrigerate for at least 15 minutes before turning out upside down. To serve 1. Lightly whip fresh cream to serve. HINTS AND TIPS • A variation would be to serve with pistachio ice cream and grated pistachio on top. Pudding 70g butter 200g caster sugar 5 eggs, separated 1 lemon, zested 100ml lemon juice (approximately 2 lemons) 60g self-raising flour 300ml milk Moulds 20g butter 50g caster sugar To serve Cream Cooking programme Combi steam Miele accessories Perforated steam container Serves 12 Preparation time 15 minutes Cooking time 25 minutes LEMON DEL I C I OUS PUDD I NG 30.