Lemon Delicious Pudding Made Easy
This recipe will have everyone coming back for seconds, as it just delectable.
My visitors voted this a hit, and gave it an 11 out of 10, and quickly came back for more! Sadly, there were no left-overs for me for the next day - it is quite rare that visitors ask for another lot of dessert, but this one with it's tart sweet taste is just one of these popular desserts that most people seem to love.
I have made several different versions of a lemon dessert, however I think this one is the best.
The flavour of the lemon mixed with cream, and the runny texture of the middle of the pudding, will make this dish a "stunner" for any visitors, or family. Best make it for family, then you might get more yourself!
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Makes: 5-6 servings
Ingredients
60 g softened unsalted butter, or ordinary butter
1 cup caster sugar
1 tbsp marmalade
3 eggs
60 g self raising flour
350 ml milk
Grated zest of 2 lemons
80 ml lemon juice
Icing sugar and cream, to serve
Instructions
Preheat the oven to 180°C or 160°C if the oven is fan forced.
Lightly grease a 1½ -2 litre ovenproof dish - I used Corning Ware.
Beat the butter (I ran out of unsalted, so used ordinary), caster sugar (or coconut sugar), and marmalade in an electric mixer for up to ten minutes, or until it is thick and pale.
Separate the eggs (taking care not to get ANY water in the egg whites), and add the yolks to the mixture, one at a time. Beat well after adding each one.
Add the flour and milk, once again beating well after each addition. Add the lemon zest and juice and mix until it becomes a smooth batter.
In a clean bowl, whisk the egg whites until soft peaks start to form.
Fold in these egg whites in three batches, until it is just combined.
Pour the batter into the greased baking dish.
Place this dish in a deep roasting pan, and then pour enough hot water in the deep pan to come about two thirds up the sides of the dish. I find it is easier to put dishes in the oven, and THEN pour the water in.
Cover this, and bake it in the pre heated oven for 15 minutes. Remove the foil or lid, and bake for a further 30 minutes or until the pudding is golden brown.
Leave it in the oven to allow the pudding to cool slightly for about 10 minutes as this will stop it collapsing.
Transfer to the fridge and chill for an hour.
Dust with icing sugar if desired, and serve with lashing of thickened or clotted cream.
My visitors voted this a hit, and gave it an 11 out of 10, and quickly came back for more! Sadly, there were no left-overs for me for the next day - it is quite rare that visitors ask for another lot of dessert, but this one with it's tart sweet taste is just one of these popular desserts that most people seem to love.
I have made several different versions of a lemon dessert, however I think this one is the best.
The flavour of the lemon mixed with cream, and the runny texture of the middle of the pudding, will make this dish a "stunner" for any visitors, or family. Best make it for family, then you might get more yourself!
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Makes: 5-6 servings
Ingredients
60 g softened unsalted butter, or ordinary butter
1 cup caster sugar
1 tbsp marmalade
3 eggs
60 g self raising flour
350 ml milk
Grated zest of 2 lemons
80 ml lemon juice
Icing sugar and cream, to serve
Instructions
Preheat the oven to 180°C or 160°C if the oven is fan forced.
Lightly grease a 1½ -2 litre ovenproof dish - I used Corning Ware.
Beat the butter (I ran out of unsalted, so used ordinary), caster sugar (or coconut sugar), and marmalade in an electric mixer for up to ten minutes, or until it is thick and pale.
Separate the eggs (taking care not to get ANY water in the egg whites), and add the yolks to the mixture, one at a time. Beat well after adding each one.
Add the flour and milk, once again beating well after each addition. Add the lemon zest and juice and mix until it becomes a smooth batter.
In a clean bowl, whisk the egg whites until soft peaks start to form.
Fold in these egg whites in three batches, until it is just combined.
Pour the batter into the greased baking dish.
Place this dish in a deep roasting pan, and then pour enough hot water in the deep pan to come about two thirds up the sides of the dish. I find it is easier to put dishes in the oven, and THEN pour the water in.
Cover this, and bake it in the pre heated oven for 15 minutes. Remove the foil or lid, and bake for a further 30 minutes or until the pudding is golden brown.
Leave it in the oven to allow the pudding to cool slightly for about 10 minutes as this will stop it collapsing.
Transfer to the fridge and chill for an hour.
Dust with icing sugar if desired, and serve with lashing of thickened or clotted cream.
Thanks for the tip about adding water to the pan after putting it in the oven. That would certainly make it easier.
ReplyDeleteI discovered this the hard way Marie!
DeleteLooks delicious, I love lemon desserts! Thanks for sharing Finy, will be giving this a go soon
ReplyDeleteGood on you Garry! this was one of the nicest - i think lemon is nice because of the tart sweet taste instead of just sweet!
Delete