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Tuesday, 11 November 2014

Tasmanian Lemon Pudding

I have started to notice a trend in my blog...its mostly puddings!  Well, dessert is my favourite part of the meal and this spans back to babyhood.  I remember my mum telling me that when I was being fed as a baby if the next spoonful wasn't pudding as soon as I finished the main I would start to cry.  Well... the crying has stopped now but I still always demand something sweet after finishing a meal.

I saw this pudding while flicking through Tamasin Day-Lewis Kitchen Bible.  I was looking up a new recipe of Yorkshire pudding when I came across this and noticed that the ingredients list wasn't too long and also I had two lemons in the fridge that needed using up. 

This is a light pudding with a sponge like top that hides a pool of lemon flavoured custard.  Sweet yet twangy, this is a great winter pudding to serve with cold cream or ice cream.  I love lemon puddings and this one is perfect!

When I made this my mixture curdled when I added the milk, I think its was far too cold.  I would recommend using room temp milk or maybe even warming it slightly (not hot though)  My pudding still turned out ok though, even with cold milk.

Tasmanian Lemon Pudding

Serves 4 - 6

110g butter, soft
285g caster sugar
4 large eggs, separated
4 tbsp plain flour, sifted
400ml whole fat milk, warmed slightly if possible
grate zest and juice of 2 lemons

Grease a pudding bowl with butter.  Preheat the oven to 180C/160C fan.

In a bowl cream together the sugar and butter until pale and light.  

Add the egg yolks.


Sift in the flour and slowly mix in the milk.  Don't worry if it looks like its curdling.  


Add the lemon zest and juice.

In a clean bowl, whisk up the egg whites until stiff peeks.  

Mix a spoonful in to the lemon mixture to loosen.  Then add the rest of the white and fold in carefully.

Transfer to the bowl and bake for 30 minutes.  You want a lightly browned crust but a slight wobble under.  When you remove it from the oven leave to cool, the pudding will sink as the puddle of custard under settles.  

Serve warm, not hot,  with cream or ice cream.