Classic Lemon Delicious Pudding
When I think about a kitchen in the country and what might emerge from it in the chillier times of the year, lemon delicious is the first thing to come to my mind. Rich, yet textually light and fluffy, the tang of the warm lemon syrup is an easy way to make your winter blues melt away, if only momentarily.
As kids, this recipe was one that frequented our kitchen often. Everyone seemed to have their own secret way to making this pudding magical but to me, mum’s was always the winner. In fact, it was one of the first desserts I ever made. Mum knew that handing down her recipe as a parting gift to me as I embraced the world after school was a way to make sure I always had an escape route out of homesickness, should I need it.
It’s still one of my favourites today and I think it will continue to be so in the future. It’s so incredibly simple to make and a great way of using up any lemons that you have unwilling hoarded throughout the season. Not to mention there’s something extremely satisfying in taking that first scoopful of pudding to reveal the gooey layer of sauce, happily nestled at the bottom of the dish. Just waiting to reward you with all that lemon-y goodness for making such an incredible pudding!
The best part about this pudding is that you can adjust the sauce to pudding ratio however you see fit. If you prefer a lot of sauce, fill the water in the bain-maire dish past the halfway mark on your baking dish. If you prefer more pudding, simply fill to below that halfway mark. You’ll understand what I mean when you make it.
There’s very little left to say. I think you’ve all got an idea how I feel about this pudding and I hope that if you make it, you’ll feel the same way. If not, well, at least your house smells delicious and you’re halfway closer to mastering the tricky souffle!
Classic Lemon Delicious Pudding
Ingredients
- 3 eggs
- 1/2 cup (125g) caster sugar
- 1 cup (250ml) whole milk
- 2 tbsp (40g) self-raising flour
- 1/2 cup (125ml) freshly squeezed lemon juice
- pinch of salt
- 1 tbsp caster sugar, extra
Instructions
- Preheat oven to 175°C. Spray with cooking oil a glass or ceramic 1L capacity baking dish. Place inside a high sided baking tray and set aside.
- Separate eggs and place the whites into a the bowl of a stand mixer. Place yolks into a large bowl. Whisk the yolks with 1/2 cup of sugar until light and creamy. Add sifted flour, milk, lemon juice and salt. Stir to combine and no lumps remain.
- With the whisk attachment, whisk the egg whites on low for 3-5minutes or until foamy. Then, gradually increase the speed to high until soft peaks form. Add 1tbsp of sugar and continue to whisk until the sugar has dissolved completely. An additional 3-5minutes.
- Using the whisk, gently fold through the egg white mixture into the yolk mixture in 3 batches. It will come together as a loose, smooth and fluffy batter.
- Pour into prepared baking dish. Fill the bottom baking tray with enough cold water to come halfway up the sides of the baking dish. Bake for 45-50 minutes. Check regularly to ensure top doesn't over brown. If so loosely cover with a piece of aluminum foil for remainder of baking time.
- Remove from the oven and allow to cool for 5-10 minutes. Serve immedietely with a spoonful of whipped cream or ice cream. It's also delicious served cold.