Lemon & Elderflower Honey Puddings
Every spring when the elderflower blooms in the garden I harvest a basket-full to make cordial and a batch of infused honey. The honey adds a delicate floral flavour to baking or can be drizzled over yogurt and fruit. Find the recipe HERE, or any mild honey can be used in place of the infused honey. The meringue is the key to this recipe as it holds the air better than whipped egg whites alone for a super light and fluffy pudding.
Ingredients
- 3 free-range eggs separated
- 3 tablespoons elderflower-infused honey
- 1 cup whole milk
- zest and juice of 2 lemons
- 1/3 cup white flour gluten-free: use 1/4 cup brown rice flour + 2 tablespoons tapioca starch
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
Instructions
- In a stand mixer beat the egg yolks and honey until creamy. Slowly add the cream, lemon zest and juice and then fold through the flour and baking soda. Beat the egg whites until soft peaks form then add the sugar and beat until glossy, 2-3 minutes. Gently fold the meringue through the lemon custard. Pour into 6 ramekins and bake for 25 minutes until just set. Serve warm with a dollop of yogurt and garnish with elderflowers.