Recipe: Lemon delicious puddings
From: AWW Bake
The theme for this week's Cookbook Challenge is "comfort food". After a rather busy week, this weekend has been incredibly lazy so something comforting and puddingish sounded good to me.
I have rather a lot of lemons (due to Maria giving me 5kgs from her tree) and I've been doing my best to cook and bake my way through them. So for this week's theme, I decided to make lemon delicious in an effort to use up more lemons. If you don't know what lemon delicious, it's a classic - a baked pudding that ends up with two layers: a light sponge on top of a tangy sauce.
My puddings were well risen when I took them out of the oven, but by the time I got around to taking photos they had deflated. Well, they still tasted good! I loved the lightness of the sponge layer, and the almost custardy sauce. But next time I make it, I would reduce the sugar - they were a bit sweeter than I wanted.
It's such a great pudding - warm, but not too heavy. And well named too, since it really is delicious!
See previous Cookbook Challenge posts here
Lemon delicious puddings
From The Australian Women's Weekly Bake
Serves 6
125g butter, melted
2 teaspoons finely grated lemon rind
1&1/2 cup (330g) caster sugar
3 eggs, separated
1/2 cup (75g) self-raising flour
1/3 cup (80ml) lemon juice
1&1/3 cups (330ml) milk
Preheat the oven to 180°C and grease six 1-cup ramekins.
In a large bowl, combine the butter, lemon rind, caster sugar and egg yolks. Stir in the sifted flour and lemon juice.
Gradually add the milk, stirring until combined and smooth.
Beat the egg whites with an electric mixer until soft peaks form. Fold a third of the egg whites into the lemon mixture with a large spoon. Gently fold in the rest of the egg whites.
Place the ramekins in a large baking dish and divide the lemon mixture among them. Add enough water to the baking dish to come halfway up the sides of the ramekins.
Bake the puddings for about 35 minutes.
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