Lemon-berry pudding
Prep:
20 mins
Cook:
150 mins
This pudding is loaded with mixed berries and hints of lemon throughout. It’s easy to make and will delight to the whole family.
Vegetable oil, for greasing
1 tbsp granulated sugar
1 punnet fresh blueberries
1 punnet fresh red raspberries
3 eggs, room tempurature
50g granulated sugar
50g Self raising flour
2 tsp lemon zest
¼ tsp salt
235ml fat-free milk
3 tbs lemon juice
3 tbsp vegetable oil spread
Powdered sugar (optional)
Grease the slow cooker lightly with vegetable oil.
Place berries in cooker and sprinkle with 1 tablespoon granulated sugar.
In two bowls, separate the eggs. In a medium bowl combine the granulated sugar, flour, lemon zest and salt.
Add the milk, lemon juice, vegetable oil spread, and egg yolks.
Beat with an electric mixer on low speed until combined. Or whisk by hand.
Beat egg whites until soft peaks form then fold egg whites into the batter.
Pour the batter over berries and spreading evenly.
Cover and cook on high-heat setting for 2 ½ hours.
Turn off cooker. If possible, remove cooking bowl from cooker and cool, uncovered, for 1 hour on a wire rack before serving.
If desired, sprinkle with powdered sugar.
Serves
6
Preparation Time
20 minutes
Cooking Time
150 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar
Recipe Type
Dessert, Slow cooking
Level of Difficulty
Easy
