Step 1

Preheat the oven to 175°C / 347°F (fan-forced) and use a small amount of the softened butter to lightly grease your ramekins. Boil the kettle.

Step 2

Place the butter and sugar into the bowl of an electric mixer and beat on medium speed until pale and creamy. Add the egg yolks (reserve the whites), lemon zest and vanilla and beat until smooth.

Step 3

Add the rice flour and baking powder and beat to combine.

Step 4

Gradually add the milk and lemon juice and slowly stir through until all ingredients are combined and smooth. The batter will be quite liquid.

Step 5

In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the pudding batter, trying to keep as much air in the mixture as possible.

Step 6

Place the ramekins in a large baking dish, then pour the pudding batter equally between the four ramekins. Place the baking dish into the oven and before closing the door, carefully pour hot water from a recently boiled kettle into the baking dish so that it comes halfway up the outside of the ramekins.

Step 7

Bake the puddings for 20-25 minutes, or until lightly golden and firm to the touch.

Step 8

Remove the puddings from the oven and carefully take them out of the baking dish. Allow to cool slightly before serving.

Step 9

Preheat the oven to 175°C / 347°F (fan-forced) and use a small amount of the softened butter to lightly grease your ramekins. Boil the kettle.

Step 10

Place the butter and sugar into the bowl with the butterfly and beat 90 seconds speed Add the egg yolks (reserve the whites), lemon zest and vanilla and beat 30 seconds speed 4.

Step 11

Add the rice flour and baking powder and mix 10 seconds speed 4.

Step 12

Add the milk and lemon juice and mix 1 minute speed 4 or until all ingredients are combined and smooth (you will need to scrape the sides and under the butterfly). The batter will be quite liquid.

Step 13

In a super clean and dry bowl, whisk the egg whites until stiff peaks form. Butterfly inserted, 2 minutes, speed Gently fold the egg whites into the pudding batter, trying to keep as much air in the mixture as possible.

Step 14

Place the ramekins in a large baking dish, then pour the pudding batter equally between the four ramekins. Place the baking dish into the oven and before closing the door, carefully pour hot water from a recently boiled kettle into the baking dish so that it comes halfway up the outside of the ramekins.

Step 15

Bake the puddings for 20-25 minutes, or until lightly golden and firm to the touch.

Step 16

Remove the puddings from the oven and carefully take them out of the baking dish. Allow to cool slightly before serving.

Step 17

Serve the puddings with vanilla ice cream, fresh cream or yoghurt and fresh berries.

Step 18

Best served fresh but can also be stored airtight container in the fridge.