A native twist on an old fave; this Lemon Myrtle Delicious Pudding is an aromatic, lemony delight that’s tangy and sweet, and oozy and golden in all the right ways! By adding the Native Lemon Myrtle, it gives this classic dessert a deeper, more aromatic and complex flavour whilst giving it a home-grown Australian spin.
I like to serve this pudding while it’s still nice and warm with loads of icing sugar dusted on top. The pudding will form its own creamy sauce at the base but it’s also nice to serve with some vanilla ice cream or cream to offset the zingy flavour of the pud.
Pre heat oven to 180 o c. lightly grease one large ceramic baking dish (or 4-6 smaller ramekins for individual puddings) with butter. Then in a mortar and pestle, grind your Lemon Myrtle Leaves until formed into a powder.
In a mixer, beat the butter, sugar, lemon zest, and lemon myrtle together, until pale and creamy. Add the egg yolks one at a time while whisking then add lemon juice. Reduce the speed to low then add the flour then milk and continue to mix until a thin batter is formed.
In a separate clean mixing bowl, whisk the egg whites until firm peaks form. Using a metal spoon, carefully fold the whipped egg whites into the cake batter.
Pour the mixture into your greased dish/dishes and place into a deep oven tray. Pour boiling water to roughly half way up the dish and then place in your preheated oven for approximately 30-35 minutes or until set. The pudding will make its own creamy sauce underneath whilst the sponge on top is light and golden. Once the pudding has cooled slightly, dust the top with icing sugar and serve while still warm.