Cream the butter, sugar and lemon rind in a mixing bowl. This really easy lemon pudding is from Jamie Oliver and is perfect for family dinners. Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter. Preheat the oven to 180C/160C Fan/Gas 4. Apparently this recipe was handed down from Henry’s great granny Enid to his mother. 55g butter 115g sugar (vanilla sugar is nice) Grated rind and juice of 1 lemon 2 large eggs, separated 55g self-raising flour 285ml milk, Recipe Type Beat in the egg yolks one by one. Please read my disclosure for more info. https://www.mummypages.co.uk/recipes/lovely-lemon-curdy-pudding There is no additional cost to you. Preheat the oven to 200ºC/400ºF/gas 6. Butter a 1.5–1.75-liter soufflé or similar ovenproof dish. Home » sweet things » Quick and easy desserts » Easy magic lemon pudding (5 ingredients, no eggs) Easy magic lemon pudding (5 ingredients, no eggs) 19 Aug 17. The top is light and fluffy, almost like a soufflé, while the bottom is a delectable lemony sauce. Heat the oven to 350 F/180 C gas mark 4 and place a roasting tin half-filled with water on the center shelf to warm up. Quinoa with Mediterranean vegetables by Annabel Karmel, Smooth Carrot Cake with Cream Cheese Filling, Lamb skewers with rocket melon strawberry salad. https://thehappyfoodie.co.uk/recipes/speedy-steamed-pudding-pots The lemon pudding recipe follows the Leon principle that what tastes good can also do you good, many of the recipes in the book are sugar, dairy, wheat or gluten-free—so there's plenty to enjoy even if you have a food allergy, intolerance or watching your weight. Pour the mixture into the baking dish, then stand the dish in a roasting tin. Serve hot or cold, with a little icing sugar sifted over the surface if you like. Rest assured though, the pudding is absolutely delicious on its own. Aug 5, 2016 - This is a family favourite. Sift the flour on to the mixture and stir it in with a metal spoon. Whisk the butter in a large bowl until soft, then add the sugar and whisk until fluffy. Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Light, fluffy sponge with a zesty lemon sauce beneath. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well. We're on a mission to help our mums and their families thrive by informing, connecting and entertaining. Pour the mixture into the greased basin(s), right up to the top. Mix it all well but don't over-mix it; you don't want the air to come out of the egg whites. Don't worry if the mixture curdles. We serve this pudding with a good dollop of vanilla ice cream or you may want a light pouring of cream if you prefer. Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web. Then, using a metal spoon, fold them gently into the pudding mixture, about a quarter at a time. 2) Cover securely with a lid or foil and steam the smaller puddings for 6 hours or the larger one for 10 hours. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice. It was cut out from a newspaper and was called ‘Lemon Pudding’—next to it Enid had written ‘delicious!’ Try the recipe and we think you will agree. Want a cookbook of our best dessert recipes? Finely grated zest and juice of 2 large lemons, Garnish: icing (or powder sugar for sprinkling). Gradually whisk in the lemon juice, followed by the grated lemon zest and the egg yolks. In a clean bowl, whisk the egg whites with the cream of tartar using an electric hand mixer until they stand in soft peaks. Pour enough boiling water around the dish to come about halfway up the sides. This post may contain affiliate links, and I will earn a commission if you purchase through them. I like it served chilled. This quick and easy recipe for a squidgy, supremely delicious Lemon Pudding comes courtesy of the Baking and Pudding book from the London-based, healthy fast-food restaurant chain Leon. ), The Spruce Eats uses cookies to provide you with a great user experience. Cream the butter with the sugar and lemon zest. Cakes & Baking, Dessert, Easy Recipes, Family Dinners, Special Info Butter a 2 litre/3½ pint shallow ovenproof dish. This lemon self-saucing pudding is a delight! Read about our approach to external linking. Get it free when you sign up for our newsletter! Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Butter a 2 litre/3½ pint shallow ovenproof dish. Serve hot or warm, with or without cream. It is now one of our favorites. Preheat the oven to 180C/160C Fan/Gas 4. Bake for 40 minutes, or slightly less in a fan oven, until risen and golden brown on top. Vegetarian, Pregnant Mums. The lemon pudding recipe follows the Leon principle that what tastes good can also do you good, many of the recipes in the book are sugar, dairy, wheat or gluten-free—so there's plenty to enjoy even if you have a food allergy, intolerance or watching your weight.