Tuesday, July 13, 2010
Lemon Delicious Pudding
Golden sponge topping and creamy lemon sauce, this pudding is easy to make and always a winner. Ok, I'll admit that I cooked this a little too long... and the boys told me it was burnt! As you can see by the colour of the crust, the oven was a bit hot for too long and the "sponge" came in 2 parts, soft and fluffy, plus a crisp crust. If you don't overcook it the sponge will stay attached to the crust. This is a pudding that Nonna made over and over but I am sad to say that her version has gone as it was written on one of the 4 pages fallen from her book. Jill requested this recipe so for her I post this one up. You can see from mine that it is Ok to overcook a little!! Still Yum!! This recipe is adapted from Stephanie Alexander's "Cook's Companion" p394.
1½ cups castor sugar
3 eggs, separated
3 tabs Self Raising Flour
or use GF flour + ½tsp BP
1½ cups Milk
1. Preheat Oven to 180ºC and butter a 1 litre ovenproof basin or serving dish.
2. Grate the Lemon rind (zest) of 1 Lemon and juice of 2 Lemons
3. Cream Butter and Sugar with zest, add Yolks one at a time
4. Mix in Flour and Milk to make a smooth batter
5. Whisk Egg Whites in a clean bowl until creamy and firm
6. Fold Whites into batter gently and pour batter into prepared basin
7. Stand basin in a baking dish and pour in hot water to come half way up the sides of the basin.
8. Bake for 1 hour. Allow to cool a little before serving with cream
If you like using a food processer this recipe adapts well, after step 4 put the batter into a mixing bowl and then add the whisked Egg Whites.
I have added a new tab for Gluten Free (GF) as I realise so many of us are catering for Gluten Free diets. I'll got back over all the previous posts and add the Gluten Free method where possible :)