Wednesday, 23 July 2008

Lemon Delicious Pudding

If you like lemon desserts, this is yummy. It's a pudding from my childhood in NZ and one that I've made many times.

The batter separates during cooking, leaving a light, sponge cake topping and a creamy, lemony custard sauce underneath.

Serve warm, with a scoop of ice cream or a dollop of real whipped cream. Cool whip or that cream in a can, will do in a pinch, but c'mon peoples, the real thing is sooo much better! I know that Paula Deen would agree with me. :-)

My photos didn't turn out that great, but you'll get the general idea. I've also put the gram to oz and temperature conversions in parenthesis.

It's also important to use a light hand when mixing and to not over mix or the topping will be tough.

Lemon Delicious Pudding

1 cup sugar
1/4cup of self-raising flour
2 tbsp grated lemon rind
1/2 cup lemon juice
50 g butter (3 1/2 tbsp)
3 eggs (separated)
1 1/4 cups milk

Preheat the oven to 160 deg C (350 deg F).

Beat the egg yolks, sugar, butter and lemon rind together until light and fluffy.

Sift the flour and then fold into the creamed mixture alternately with the milk and lemon juice. Remember to use a light hand and don't over mix. The mixture will look curdled, but that's okay. That's the way it's supposed to look.

In a clean bowl, beat the egg whites until stiff peaks form.

Make sure that your bowl and beaters are clean and free of grease, otherwise the egg whites won't beat up well. Also make sure that there is no egg yolk in the whites. Even a smidgen may mean that you don't get a good volume of beaten whites. A pinch of salt can help the beating process.

Gently fold the beaten egg white into the batter. It's okay to leave lumps of egg white. Again, you don't want to over mix the mixture.

Pour into a 6 cup, oven proof dish. Put the dish into a bigger oven proof container. I used a large Pyrex lasagna dish, but you could also use a roasting dish. You want one that is deep enough to hold water.

Pour water into large dish, so that it comes about 1/3 of the way up the dish that contains your pudding.

Bake for about 45 mins or until the top is golden and well set. Serve with whipped cream or ice cream.

Any left over pudding will keep for a couple of days in the fridge. Just rewarm slightly in the microwave.


Unknown said...

I've never seen pudding made like that before. Looks great! Thanks for stopping by to check out my SITS recipies today! I saw that you are in Reno. My aunt and cousin live there. I hope to visit someday. She usually goes to Lake Tahoe alot. Have a great rest of the week!

Lula! said...

Oh, Karen...
What I wouldn't give to have a bite of this RIGHT NOW. This looks so fabulous!

Suzanne said...

Holy cow, does that look good! Thanks so much for the recipe. I don't know too many people who cook the kind of pudding that need to be baked in a water bath.

And I'm with you....give me a break about eating that phony whipped stuff. Give me real, natural whipped cream any time. Besides if you overwhip it, you've got butter!!

Thanks Karen.

Suzanne = The Farmer's Wife

Debbie said...

That looks soo yummy! I think I might try it with my daughter as I will tell her it's from NZ and she will think she is fancy and all cooking food from there ;)

Lori said...

Yummy! And it is so considerate of you to include American measurements. :) If I ever learn to cook I might try to make that someday.

I have something for you -- come by my blog when you get a chance.

Keys to the Magic Travel said...

That looks fabulous! And I've never been able to get my egg whites to form peaks. Must be something wrong with my eggs. Right? :-)

Connie said...

Mmmm ~ thanks for dropping in my blog the other day!

Toni said...

Ohhh, yummmmmmm. And when were you going to invite me to your house and cook for me? I can be there in a matter of hours!

Anonymous said...

Yummy!! This looks so good... I absolutely LOVE, LOVE lemony treats.