EASY Lemon Delicious Pudding
Lemon Delicious Pudding is a self-saucing baked lemon dessert.
Ingredients
- 60 g 4 tablespoons unsalted butter, cubed
- 1 cup caster or superfine sugar
- 1 tablespoon finely grated lemon zest
- 1/2 cup fresh lemon juice
- 1/2 teaspoon vanilla extract optional
- Pinch of salt
- 3 large eggs separated
- 1 1/2 cups milk
- 1/3 cup all-purpose flour or gluten-free all-purpose flour
For serving:
- Whipped cream or crème fraîche
- Icing sugar
- Small lemon slices
- Fresh raspberries
- Fresh mint sprigs
Instructions
- Preheat the oven to 350°F (180°C), or 320°F (160°C) for a fan-forced oven. Have a 5- to 6-cup ceramic or glass baking dish ready. Alternatively, use six 7-ounce (200 ml) ramekins.
- Place the cubed butter in a heatproof bowl. Heat briefly in the microwave until it is almost melted, then whisk until the remaining pieces melt from the residual heat.
- Whisk the sugar, vanilla extract, lemon zest, and salt into the butter.
- Add the egg yolks and fresh lemon juice. Whisk until evenly combined.
- Add the flour and whisk until the mixture is smooth and free from obvious lumps.
- Gradually whisk in the milk. The mixture will look unusually thin at this stage, which is exactly what you want for an extra-saucy Lemon Delicious Pudding.
- In a clean bowl, beat the egg whites with an electric mixer until they form stiff peaks.
- Fold a generous spoonful of beaten egg whites into the lemon mixture to lighten it. Gently fold in the remaining whites. Avoid vigorous mixing; a few small streaks or lumps of egg white are fine.
- Pour the batter into the baking dish. For ramekins, divide the mixture evenly, making sure each portion gets some of the airy mixture from the surface.
- Place the baking dish or ramekins inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches approximately halfway up the sides of the pudding dish.
- Bake a large pudding for about 35 minutes or individual ramekins for approximately 30 minutes. The surface should be lightly golden and set, while the pudding may still have a gentle jiggle because of the lemon custard sauce underneath.
- Rest for 5 minutes before serving. Dust with icing sugar and serve warm with whipped cream or crème fraîche. Add raspberries, lemon slices, or mint if desired.
Notes
For the richest texture, use full-fat milk, although lower-fat milk can also work.
Serve this self saucing lemon pudding while it is still pleasantly warm so you can enjoy the contrast between the fluffy cake and soft lemon custard.