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95 g good quality white chocolate 28%
135 ml fresh cream 35% fat (A)
15 g liquid glucose
1 tsp vanilla bean paste
200 ml fresh cream 35% fat (B)



70 g unsalted butter, melted
1 tsp lemon zest, finely grated
50 ml lemon juice
95 g caster sugar (A)
45 g self-raising flour, sifted
190 ml full cream milk
4 eggs, separated
pinch of cream of tartar
65 g caster sugar (B)



  1. Place the chocolate into a bowl.
  2. Place the cream (A), glucose and vanilla into a saucepan on medium heat, induction setting 7 and bring to the boil.
  3. Pour the boiled cream mixture over the chocolate and whisk until the chocolate has completely melted and combined.
  4. Add the cream (B) and mix to combine.
  5. Cover with plastic wrap touching the surface and place into the refrigerator for a minimum of 6 hours.



  1. Place the melted butter, lemon zest, lemon juice, sugar (A), flour, milk and egg yolks in a bowl and whisk to combine.
  2. In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites, cream of tartar and sugar on high speed until the meringue reaches a soft peak.
  3. Fold one third of the meringue into the lemon mixture before gently folding through the remaining meringue.
  4. Use vegetable oil spray to lightly grease 8 glass pudding jars, 80mm in diameter and 45mm in depth.
  5. Spoon the mixture evenly between the prepared jars.
  6. Place the jars into a large perforated steam tray and cover loosely with foil.
  7. Carefully place the tray into the steam oven and Steam at 85ᵒC for 25 minutes until set.



  1. Transfer the chilled white chocolate cream into the bowl of a stand mixer fitted with a whisk attachment and whip until it reaches a firm consistency.
  2. Prior to serving, use a large warm spoon to top the pudding with a scoop of whipped white chocolate cream. Serve the pudding warm.

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