Lemon myrtle delicious

Lemon myrtle delicious

Have You Eaten
Billy Law

When it comes to desserts, I love exploring new flavours and experimenting with exciting ingredients: Australian native herbs for instance. I’ve revived this retro self-saucing beauty by infusing it with lemon myrtle leaves, which give it an added hint of lemongrass flavour. This is a great recipe to have in your dessert repertoire.


Quantity Ingredient
10 lemon myrtle leaves
250ml full-cream milk
55g unsalted butter, at room temperature
110g sugar
2 eggs, separated
55g self-raising flour
1 lemon, zested and juiced
250ml thickened cream
4 tablespoons icing sugar


  1. Preheat the oven to 200°C. Put the lemon myrtle leaves and milk in a saucepan and heat to boiling point, then remove from the heat and set aside for 10 minutes to let the lemon myrtle leaves infuse the milk. Strain the milk into a jug, discarding the leaves.
  2. Beat the butter and sugar using an electric mixer on high speed until pale and creamy. Then turn the speed to low, add the egg yolks and flour and mix until combined. Pour the milk into the mixture and continue to beat until it forms a smooth batter. Add the lemon zest and juice, and mix well.
  3. Whisk the egg whites in a clean, dry mixing bowl until soft peaks form. Whisk a third of the egg white into the batter until well combined, then fold the remaining egg white into the batter in two halves, making sure you are very gentle when folding so you don’t knock the air out.
  4. Pour the mixture into a 20 cm cast-iron pan and bake in the oven for 20–25 minutes until the top is golden brown. Meanwhile, whip the cream and icing sugar until stiff.
  5. Serve immediately while still hot, with a dollop of whipped cream, or sprinkle with icing sugar and serve with a big scoop of vanilla ice cream.
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