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Ingredients

2 tablespoons pistachio kernels
2 eggs, separated
2 tablespoons caster sugar
1 lemon, rind finely grated, juiced
1 tablespoon plain flour
1 tablespoon skim milk
2 teaspoons pure icing sugar

Method

Step 1 Preheat oven to 180°C. Grease four 150ml-capacity ovenproof ramekins. Set aside 12 pistachio kernels. Finely chop remaining pistachios.
Step 2 Using electric beaters, beat egg yolks and caster sugar together for 3 minutes or until pale and creamy. Add lemon rind, flour, milk, chopped pistachios and 2 tablespoons of lemon juice. Beat on low speed until just combined.
Step 3 Wash and dry beaters. Beat eggwhites in a bowl until soft peaks form. Fold eggwhites into lemon mixture until well combined. Spoon mixture into prepared ramekins until three-quarters full. Place on a baking tray.
Step 4 Bake for 10 to 15 minutes or until set in the centre. Roughly chop reserved pistachios and sprinkle over puddings. Dust with icing sugar and serve.

Lemon and pistachio puddings

How to make Lemon and pistachio puddings

Ingredients

Method