I love desserts. I love puddings. I love sponges, gooey cakes and crisp biscuits. I love creamy yoghurts and warm muffins, tangy sorbets and perfect panna cotta.
My name is Oli, and I am a Pudding-aholic.
However, if there’s one thing I love more than puddings, it’s easy-to-make puddings. There’s no better feeling than putting a cake or pie, crumble or cookie in the oven and watching it slowly bake to perfection (and knowing that the only thing left to do is…well…eat it!).
This recipe for lemon pudding has been a winter staple for as long as I can remember, and is has the great combo of being light, filling, zesty, sweet and creamy – all rolled into one dish. Well not rolled…but you get the idea.
A soft, warm lemon sponge with a creamy custard-like lemon sauce underneath, which can be prepared in less than 10 minutes.
- Butter - 115g (4oz)
- Sugar - 115g (4oz)
- Self-raising flour - 115g (4oz)
- Eggs - 4 separated into yolks and whites
- Milk - 270ml (Half a pint)
- Lemon - Zest and juice of 2 lemons
First off you need to mix the butter and sugar together (this is called 'creaming). It's very easy to do in a food mixer or processor, but can also be done by hand using a wooden spoon. They should be well mixed and softened (I let the food processor go for about 2 minutes)
Next add the flour, egg yolks, lemon rind and lemon juice to your butter/sugar mixture and keep mixing to form a sloppy batter mixture. It does not matter if it gets lumpy (curdles), but make sure it's nicely mixed together
Now in a separate bowl, you need to whisk your egg whites until they become stiff. Again you can use an electric whisk if you have one, or muscles and a hand whisk
After you have your light, fluffy egg whites, you are going to 'fold' them into the mixture. It's simple – just place the fluff on top of your batter in a pile and then, using a spatula or wooden spoon, scoop some of the liquid from below and pour (or 'fold') it on top. Now do it again and again until the batter and egg whites and mixed. You can see some 'before and after' photos above if you have any concerns about this folding process
Once you've finished folding you should have a big bowl of lemon pudding mix, which you should pour into a buttered dish (just rub a little bit of butter around the edges and the bottom of the dish)
Cook in using a bain-marie for 45 mins at 180c / 356f. To make your 'bain-marie' simply half-fill a large dish with water then place your smaller dish in the middle of it (If you look in the photos above, I use a large roasting tin). You then put the whole lot in the oven to cook
While it is cooking in the oven the mixture will separate to form a 'traditional' sponge on top and a creamy lemon sauce at the bottom
Serve hot with a spoon of crème fraiche, a dollop of cream or my own particular favourite – a boule of vanilla ice-cream