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Split Layer Lemon and Raspberry Soufflé Pudding Recipe

Split Layer Lemon and Raspberry Soufflé Pudding Recipe

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Split Layer Lemon and Raspberry Soufflé Pudding

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Ingredients:

Serving

1 large egg
45 g caster sugar
15 g plain flour
15 g butter
1 lemon
125 ml milk
1 pinch cream of tartar
50 g raspberries

Directions:

Heat oven to 180'c and boil the kettle.
Grease two ramekins.
Separate the egg. Zest and juice the lemon.
Whisk together egg yolk and sugar. Add the flour, butter, lemon zest and juice, milk and whisk until blended.
Whisk egg white and cream of tartar until stiff peaks form.
Gently fold the egg whites in 3 batches into the yolk mixture. Then fold in half the raspberries.
Pour batter into the ramekins. Stand in a shallow roasting tin and pour in water from the kettle to half the depth of the ramekins, to create a water bath to protect the eggs whilst cooking.
Cook for 35 minutes until golden brown. Then remove ramekins from the oven and water bath. Leave to cool.
Serve with raspberries and a dusting of icing sugar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.63 Kcal (530 kJ)
Calories from fat	44.1 Kcal
		% Daily Value*
Total Fat	4.9g	8%
Cholesterol	55.21mg	18%
Sodium	85.08mg	4%
Potassium	122.48mg	3%
Total Carbs	18.2g	6%
Sugars	13.8g	55%
Dietary Fiber	1.57g	6%
Protein	3.2g	6%
Vitamin C	10.9mg	18%
Iron	0.7mg	4%
Calcium	61.3mg	6%

Amount Per 100 g
Calories	139.66 Kcal (585 kJ)
Calories from fat	48.64 Kcal
		% Daily Value*
Total Fat	5.4g	8%
Cholesterol	60.89mg	18%
Sodium	93.83mg	4%
Potassium	135.08mg	3%
Total Carbs	20.07g	6%
Sugars	15.22g	55%
Dietary Fiber	1.73g	6%
Protein	3.53g	6%
Vitamin C	12.1mg	18%
Iron	0.7mg	4%
Calcium	67.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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