I tried this recipe to get a taste of Victorian-era baking, and I must say, the results were surprisingly delightful. I found the process to be straightforward, and the ingredient list was pleasantly short. The most surprising element was the use of lemon rind — it added a bright, subtle note that cut through the richness of the puddings beautifully. I whisked the batter until it was smooth and poured it into buttered ramekins, baking them until they were set and lightly golden. The finished puddings were a hit with my family, especially my kids who love anything baked. They reminded me of a cross between a custard and a light sponge cake. I think this recipe would be perfect for a weeknight cook looking to impress with minimal effort. I served them with a drizzle of warm berry compote, but I can see how a simple dusting of powdered sugar would also do the trick. The next time I make this, I will try topping them with fresh berries.