Saturday, May 29, 2010

Lemon Pudding

I'm hosting this edition of Weekend Herb Blogging and my subject this week are these home-grown Meyer Lemons.

lemon© by Haalo


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.

lemon pudding© by Haalo


Lemon Pudding
(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
250mls milk
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.

lemon pudding© by Haalo


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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4 comments:

  1. Great pudding! Lemon is so refreshing...love it!

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  2. I love Meyer lemons and have used them to make lemon curd a couple of times recently. Your pudding looks very inviting and your description makes me want to bake it right now.

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  3. That pudding, under the name "Lemon Delicious", has been my favourite for almost 50 years!

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  4. Thanks Chris - lemon is the best, tangy and sweet!

    Thanks Simona - you should give it a go!

    I can see why it's a favourite Bronwyn!

    ReplyDelete

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