If you’re after an addictive winter dessert to serve up to your family and friends then you just can’t go past this amazing lemon and almond delicious. Not only is it super simple to whip up but the outcome is so good, you’ll want to make it every week!

The zesty lemon flavour paired with the subtle almond taste works so amazingly well and will instantly be a hit with the crowds. Serve it up with a scoop of vanilla ice cream or whipped cream and you’re good to go!

Ingredients

• 1/2 cup caster sugar
• 70g butter, softened
• 2 eggs, separated
• 1 teaspoon finely grated lemon rind
• 2 tablespoons lemon juice
• 2 tablespoons self-raising flour
• 2 tablespoons almond meal
• 1 1/4 cups milk
• 2 tablespoons flaked almonds
• 1 lemon, thinly sliced
• 2 tablespoons brown sugar
• Icing sugar mixture, to serve
• Vanilla ice-cream, to serve

Method

1. Preheat oven to 170C/150C fan-forced. Using an electric mixer, beat caster sugar and 50g butter until light and fluffy. Add egg yolks, 1 at a time, beating until combined. Using a large metal spoon, gently fold in lemon rind, lemon juice, flour, almond meal and milk (do not over mix).
2. In a clean dry bowl, beat egg whites until soft peaks form. Gently fold egg whites through lemon mixture (mixture may look a little curdled). Spoon mixture into a greased 5 cup-capacity ceramic pudding dish. Sprinkle with flaked almonds. Bake for 40 to 45 minutes or until golden and just set (cover with foil during cooking if over-browning).
3. Place brown sugar in a shallow dish. Dip lemon slices in sugar to coat. Melt remaining butter in a frying pan over a medium-high heat. Cook lemon slices for 1 minute each side or until sugar caramelises. Top pudding with lemon slices. Dust with icing sugar. Serve immediately with ice-cream.