Lemon Delicious Pudding

Our tree is brimming with lovely Meyer lemons right now.  I’ve been scouring my books and the net for yummy lemon recipes and came across this one.  I’ve made the chocolate self saucing pudding many a time, but never Lemon Delicious.  The verdict: it is indeed Delicious! Well worth a go if you too find yourself with a few extra lemons.  The lovely light sponge and warm lemony sauce makes a good winters dessert pared with cream or ice cream.  I have to say, it wasn’t a hit with the boy – he opted for plain vanilla icecream instead, but he doesn’t know what he’s missing!  Perhaps a bit zesty for the junior pallet, I found it hard not to lick the bowl..

Ingredients

60g butter
185g (¾ cup) caster sugar
3 eggs, separated in separate bowls
1 tsp finely grated lemon rind
40g (1/3 cup) self-raising flour, sifted
60ml (¼ cup) lemon juice
185ml (¾ cup) full cream milk

You’ll need:

1-litre ovenproof dish
a baking dish to hold the ovenproof dish
extra melted butter to line inside of ovenproof dish
boiling water

Method

Preheat the oven to 180C, then grease a deep 1 litre ovenproof dish with some melted butter.

In a bowl, beat together the butter, sugar, egg yolks and lemon rind until well combined, light and fluffy.  Add the self-raising flour and stir until combined.  Then stir in the lemon juice and milk.

Beat the egg whites in a bowl until stiff peaks form. Gently fold the egg whites into the other mixture.

Spoon all this into the 1-litre ovenproof dish, then put the dish into the baking dish. Now, carefully pour some boiling water from a kettle into the baking dish, so it comes about halfway up the side of the ovenproof dish.  Bake for 35 minutes, until golden brown on top.

You can dust it with icing sugar if you like. There will be a light sponge on top and delicious lemon sauce underneath.  Serve with ice cream or pouring cream.

Serves 4