Sweet courgette pudding with creamy sauce
Ingredients
Pudding
- 50 g soft butter
- 80 g caster sugar
- pinch of salt
- 3 egg yolks
- 3 egg whites, stiffly whipped
- 1 lemon, grated zest
- 150 g courgettes, grated
- 60 g ground hazelnuts (or almonds)
- 80 g plain flour
- 1 tsp baking powder
- 1 tbsp corn flour
Sauce
- ½ tbsp corn flour
- 100ml water
- 100ml single cream
- 2 tbsp caster sugar
- 1 lemon, grated zest
- 1-2 tbsp lemon juice
Method
Pudding
- Grease 6 dariole moulds with soft butter, sprinkle inside with sugar, set aside. Pre-heat oven to 160 °C. Beat butter with sugar and salt until soft and creamy. Add yolks and lemon zest and continue whisking. Add grated courgette and ground hazel nuts. Add flour, baking powder and corn flour, mix well. Fold in stiffly whipped egg white. Divide into prepared moulds and cover moulds with aluminium foil. Place moulds in a roasting tin, add hot water to about 2/3 of height of moulds. Bake for 35-40 minutes. Let cool a little, loosen with a sharp knife and turn out.
Sauce
- In a saucepan mix cornflour with a little water, add remaining water, cream, lemon zest and juice and bring to the boil while stirring constantly. Remove from heat and strain through a fine sieve, stirring occasionally until slightly cooled.