Lemon Delicious Pudding
The magic in this old-fashioned pudding lies in the way it goes into the oven as one mixture and emerges as a gorgeous light sponge sitting over a creamy, mouth-enlivening sauce. This is one pudding that will always please.
Ingredients 10
melted butter, to grease
125 g unsalted butter, at room temperature, cubed
220 g caster sugar (superfine sugar)
2 tsp lemon zest, finely grated
4 eggs, at room temperature, separated
80 ml lemon juice, strained, freshly squeezed
75 g plain flour (all-purpose flour)
310 ml milk
icing sugar (confectioners’ sugar), to dust
cream (ice cream), to serve
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Method 5
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Lightly grease a 2 litre (70 fl oz/8 cup) capacity ovenproof dish (see tips) with melted butter.
Use an electric mixer to beat the , , and in a medium bowl until pale and creamy. Add the egg yolks one at a time, beating well after each addition. Beat in the (the mixture will curdle at this stage but it will be fine). On the lowest possible speed, beat in the and then the (the mixture will be a thin batter consistency).
Using an electric mixer with a whisk attachment on medium or medium–high speed, or a balloon whisk, whisk the in a clean, dry medium bowl until firm peaks form. Use a large metal spoon or spatula to fold half the whisked egg whites through the butter mixture to ‘loosen’ it. Then fold through the remaining egg whites until just combined.
Pour the mixture into the greased dish and place in a roasting tin or larger ovenproof dish. Add enough boiling water to the roasting tin to reach halfway up the side of the dish. Bake in the preheated oven for 30–35 minutes, until the pudding is puffed and a creamy sauce has formed under the sponge topping.
Remove from the oven, dust with icing sugar and serve immediately with cream or ice cream.
BakeClub's tips
The depth of your dish will dictate the baking time of this pudding. If using a quite shallow dish it will take less time, so check it after 25 minutes.
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Notes
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