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September 25, 2020

Self-saucing Lemon Pudding

Posted on June 16, 2020 by in desserts

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Self-saucing Lemon Pudding

Self-saucing Lemon Pudding is without a doubt my favorite winter pudding. I love the lightness, the tangy sweetness and the uncomplicated method.


Self-saucing Lemon Pudding happens by itself, well not really, but the magic does. All you have to do is combine a few simple ingredients, treat it with a little love and voila, you have yourselves a delicious winter pud. I love all things lemony. It is my favorite flavor, yes above cinnamon and vanilla. Maybe it is because I grew up with it, there is a element of nostalgia every time I cook with lemons. We had a lemon tree in our yard where I grew up. The Cape Rough Skinned Lemon apparently is the oldest variety of lemon in South Africa. It is sweeter than other lemon varieties and sometimes I eat the peel of the lemon too.

Self-saucing Lemon Pudding

There are recipes completely dedicated to lemons, Lemon Tart is the first that comes to mind. My recipes archives are filled with other delicious lemon recipes. Lemon Pound Cake,

Lemon fridge Tart or a Lemon Curd Yogurt Cake. In my cooking class, my advise is always this: “If you taste your food and something is missing, try a pinch of salt, if it still fails, grab a lemon. Add the juice and the zest. It is just give boring food a face lift. Think Lamb ribs, chicken, seafood even sandwiches.

Self-saucing Lemon Pudding

Self-saucing Lemon Pudding

serves 6

Ingredients

70 g/ 5 T butter room temperature

200 ml/ ¾ cup sugar

Juice and zest of 1-2 lemons

3 extra-large eggs, separated

60 ml/ 4 T flour

200 ml/ ¾ ml milk

Pinch of salt

Self-saucing Lemon Pudding

Method

Preheat oven to 180 C/350 F and spray a 25cm x 15cm casserole with non-stick spray. Cream together the butter and sugar until light and fluffy. Add the lemon zest and egg yolks and beat until blended. Add the flour, salt, milk and lemon juice and whisk well until you have a thin, smooth batter. Beat the egg whites in a separate bowl to form stiff peaks and fold in the lemon mixture. Pour batter into the prepared casserole dish. Place the bowl with the batter in a larger casserole dish and fill the larger bowl with boiling water until halfway up the smaller bowl.

Bake for 50 min- 1 hour or until firm to the touch. Serve with thin, hot custard.

Self-saucing Lemon Pudding

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