This time of year I'm inundated with this magnificent fruit so don't be too surprised if my recipes from now on have a lemon feel to them. I've already made marmalade and lemon curd and lemonade can't be too far off but today I've made something well suited to the cooler weather - a lemon pudding.
The recipe is based on one by Gordon Ramsay and the resulting dish proved to be a smashing success - it's a combination of incredibly light sponge and an almost lemon curd like base and this separation of layers occurs during the cooking.
(Makes 1x20cm pudding)
60 grams softened butter
150 grams sugar
lemon zest from 1 large lemon
60 grams plain flour
3 egg yolks
125mls fresh lemon juice
3 egg whites, beaten until soft peaks form
Put the softened butter and sugar into a food processor and process until smooth, sprinkle in the lemon zest and pulse to amalgamate.
Add the egg yolks and pulse to mix them through - followed by the flour, milk and lemon juice, process until a smooth runny batter is formed.
It will be a very slack mixture, a bit like cream, don't panic, this is the texture that is required.
Pour this batter into a large, clean bowl, add a third of the beaten egg whites to this and mix them gently through the batter. Add the remaining egg whites and fold until just combined.
Place your pudding dish into a deep baking tray. Pour warm water around the dish until it reaches about half way. Pour the pudding batter into your dish and place in a preheated 160°C oven to cook until golden.
Depending on the size of your dish, this should take about 30-45 minutes.
Remove the dish from its water bath and let it stand a few minutes before serving - you'll probably notice that it will start to shrink away from the sides of the dish.
You could serve this with cream but it doesn't really need it - you don't want to mask that fresh, tangy sweet lemon flavour.
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