Lemon Delicious Puddings
Oh, no, not another pudding, I hear you scream… Yes sirreee, this time it is the Lemon Delicious Pudding. Also known variously as Lemon Self-Saucing Pudding or Lemon Surprise Pudding, it is a deliciously tangy pudding which separates into two layers after baking; light sponge cake on top and lemon sauce underneath. Of course, the ‘delicious’ and the ‘surprise’ in the name refer to the sauce that magically appears on the bottom of the pudding after baking. I have only been able to find the recipes for this dessert in Australian or New Zealander cookbooks or websites, so I think it could be an Australasian dessert. This recipe is one that I have adapted from a number of similar recipes I have on hand. I also find that it is best to bake this pudding in individual serves, each presented in its baking dish, but of course you can bake it in one large baking dish without any problem if you wish.
Serves 6
[Ingredients]
45g butter, softened at room temperature
220g (1 cup) caster sugar, sifted
1/2 teaspoon vanilla extract
grated zest of 3 lemons
120 - 150ml lemon juice, from 3 lemons
3 eggs, separated
35g (1/4 cup) self-raising flour, sifted
250ml (1 cup) milk
icing sugar for dusting
lightly sweetened whipped cream
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Lightly grease 6 1-cup capacity gratin dishes or moulds (or use a deep 1.5-litre baking dish). Preheat oven to 170°C. Place a large deep roasting tray filled about halfway with water into the oven to heat up.
2. Cream butter, half the sugar and lemon zest. Beat in egg yolks and vanilla, then the flour. Gradually beat in milk then the lemon juice.
3. Whisk egg white until soft peaks formed. Gradually whisk in the remaining sugar until firm.
4. Fold the meringue into the lemon batter. Divide batter into the 6 prepared dishes.
5. Stand the dishes in the water-bath and bake for 30 - 40 minutes (or 40 - 50 minutes for one large dish), or until golden brown on top. Serve hot or warm dusted with icing sugar and whipped cream.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Serves 6
[Ingredients]
45g butter, softened at room temperature
220g (1 cup) caster sugar, sifted
1/2 teaspoon vanilla extract
grated zest of 3 lemons
120 - 150ml lemon juice, from 3 lemons
3 eggs, separated
35g (1/4 cup) self-raising flour, sifted
250ml (1 cup) milk
icing sugar for dusting
lightly sweetened whipped cream
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Lightly grease 6 1-cup capacity gratin dishes or moulds (or use a deep 1.5-litre baking dish). Preheat oven to 170°C. Place a large deep roasting tray filled about halfway with water into the oven to heat up.
2. Cream butter, half the sugar and lemon zest. Beat in egg yolks and vanilla, then the flour. Gradually beat in milk then the lemon juice.
3. Whisk egg white until soft peaks formed. Gradually whisk in the remaining sugar until firm.
4. Fold the meringue into the lemon batter. Divide batter into the 6 prepared dishes.
5. Stand the dishes in the water-bath and bake for 30 - 40 minutes (or 40 - 50 minutes for one large dish), or until golden brown on top. Serve hot or warm dusted with icing sugar and whipped cream.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
posted by SeaDragon @ 2.7.05
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