Though spring is definitely in the air here in New Zealand, it’s cool enough in the evenings to still warrant a warm, homely pudding to finish off a Saturday night roast.
I loved the look of these Lemon Delicious Puddings, with their delicate sponge toppings and lemony liquid centres. And, who doesn’t love lemon, particularly when you’re lucky enough to pick them off your own tree.
These puddings are easy to make and even though they’re meant to be served warm, they’re fine to serve at room temperature (which means you can make them ahead), and particularly good cold out of the fridge the next day (oh, yes I did!).
Thanks to Taste.com.au for the recipe. While the original recipe used standard flour, I swapped it for gluten-free flour, which worked well. You can serve either with softly whipped cream or vanilla ice cream. Enjoy!
LEMON DELICIOUS PUDDINGS
Ingredients: (This recipe uses metric measurements; click here for Unit Converter)
- 150g unsalted butter, melted
- 2-3 tsp lemon rind, finely grated, plus extra zest, to serve
- 80ml (1/3 cup) lemon juice
- 315g (1 1/2 cups) caster sugar
- 115g (3/4 cup) self-raising flour, sifted
- 375ml (1 1/2 cups) milk
- 4 eggs, separated
- Icing sugar mixture, to serve
- Double cream, to serve
- Preheat oven to 180C/360F. Grease six 250ml (1 cup) ovenproof dishes or teacups.
- Place the butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
- Use electric beaters to beat egg whites on high until soft peaks form.
- Use a metal spoon to fold one-quarter of the egg white into the lemon mixture. Gently fold in the remaining egg white.
- Spoon mixture into prepared dishes (leave a bit of room for the sponge to rise while baking and don’t worry if some of it spills over the edges) and place in a large roasting pan (you can put a teatowel under your dishes to avoid them slipping). Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the smaller dishes.
- Place the roasting pan in the oven and bake for 25-30 minutes or until golden and just set. Take out of the water bath and place puddings on a rack to cool.
- When ready to serve, dust with icing sugar, top with a dollop of cream (or ice cream) and sprinkle with extra zest.
- If you leave the puddings for several hours, or overnight, the liquid becomes thicker and creamier.
- The sponge will become somewhat dome-shaped as it’s baking. Once they’re out of the oven, they start to flatten out, then eventually dip in the centre. This is perfectly normal, given there’s no structure under the sponge.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting