Name: Lemon and pistachio puddings
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 40.00 ml pistachio kernels; 2 eggs, separated; 40.00 gm caster sugar; 1 lemon, rind finely grated, juiced; 20.00 ml plain flour; 20.60 gm skim milk; 6.00 gm pure icing sugar

Lemon and pistachio puddings

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Ingredients:

40.00 ml pistachio kernels
2 eggs, separated
40.00 gm caster sugar
1 lemon, rind finely grated, juiced
20.00 ml plain flour
20.60 gm skim milk
6.00 gm pure icing sugar

Instructions:

Preheat your oven to 180°C and grease four 150ml-capacity ovenproof ramekins. Set aside 12 pistachio kernels, then finely chop the rest of the pistachios.
Whisk egg yolks and caster sugar with electric beaters until pale and creamy, about 3 minutes. Mix in lemon rind, flour, milk, chopped pistachios, and 2 tablespoons of lemon juice on low speed until just combined.
Tidy up beaters. Whisk egg whites until soft peaks form. Gently fold egg whites into lemon mixture. Divide mixture among ramekins, filling them three-quarters full. Set on a baking tray.
Bake for 10 to 15 minutes until the center is set. Roughly chop reserved pistachios and sprinkle over puddings. Dust with icing sugar before serving.

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