Lemon Delicious
This heavenly lemon pudding with its feathery golden sponge atop a delicious sharp lemon curd is one of my all time favourite desserts, and is even more delicious served with lashings of whippped or clotted cream.
Inroduction
About this Recipe
By: Sheridan Rogers
It’s almost magical the way the golden sponge floats to the top while the pudding bakes, leaving the delicious lemony sauce underneath.
There’s some controversy about its origin with some claiming the Kiwis inventted it, others that it’s an Aussie invention, and others that it’s American.
Ingredients
Serves 4 -6
- medium lemons, 2, zest and juice
- unsalted butter, softened, 60g
- caster sugar, 250g (1 cup)
- self-raising flour, 3 tablespoons
- organic eggs, 3, at room temperature, separate
- milk, 375ml (1 1/2 cups)
Preheat oven to 180degC/160Fan. Brush the bottom and sides of 1L-1.5L ovenproof basin or pudding dish with melted butter.
Cream together the softened butter, lemon zest and sugar, then add the egg yolks. Add flour and milk alternately to make a smooth batter. Scrape down around the sides and pour in the lemon juice. Combine well.
In another (clean) bowl, whisk the egg whites until they form soft peaks then fold gently through the lemon batter. Pour batter into prepared basin.
Place the basin in a baking dish and pour boiling water to come about halfway up the sides of the basin (“bain-marie”). Bake for one hour and leave to cool a little before serving.
Even better if served at room temperature to allow the flavours to develop.