2 large eggs separated
1/2 cup sugar
3 TBS Flour
2 TBS Butter, Melted
1 Lemon, Zested and juiced
1 Cup Milk
1/4 TSP Cream of Tartar
1 (250g) Punnet of Raspberries
Preheat the oven to 175C. Set your ramekins in a rimmed baking pan.
In a medium bowl whisk together the egg yolks and sugar until thick and frothy. Add the flour, butter, lemon zest and juice and milk.
In the bowl of your stand mixer whisk the the egg whites and cream of tartar until they form stiff but moist peaks. Add 1/3 of the egg whites into the yolk mixture and fold gently then fold the remaining whites until no streaks are there.
Gently fold in the raspberries.
Divide the batter into your ramekins and pour hot water in your baking pan (to create a bain marie) Bake for 25-30 minutes until the tops are golden and the puddings aren’t very wobbly (They should still be moist inside).
Remove ramekins from the water and let cool. Dust with icing sugar and serve.