SBS Food

www.sbs.com.au/food

Lemon delicious pudding

Lemon delicious is the most wonderful pudding! The beaten egg whites folded through the batter give it a light and airy texture. Served with vanilla ice-cream this recipe will become a family favourite.

Lemon delicious pudding

Lemon delicious pudding

  • serves

    15-20

  • prep

    25 minutes

  • cook

    1:15 hour

  • difficulty

    Mid

serves

15-20

people

preparation

25

minutes

cooking

1:15

hour

difficulty

Mid

level

Ingredients

Candied Peel
  • 1 cup water
  • 1 cup sugar
  • 2 lemons, rind only, zest or julienne 
Pudding
  • 1⅔ cups plain flour
  • 2½ cups caster sugar
  • 300 g unsalted butter
  • 1¼ tbsp finely grated lemon rind
  • 375 ml lemon juice
  • 22 eggs, separated
Lemon custard
  • 2 cups (500 ml) cream
  • ½ cup (125 ml) milk
  • 2 tsp finely grated lemon rind
  • 180 g caster sugar
  • 7 egg yolks
  • 1 cup (250 ml) lemon juice

vanilla bean ice-cream, to serve

 





 

 

Instructions

To make the candied lemon peel. Bring the water and sugar to the boil in a small saucepan. Add lemon zest and simmer until translucent. Remove the pieces of lemon zest and cool on rack to use to garnish the puddings.

To make the pudding. Preheat oven to 175ºC. Mix flour and sugar in a bowl, rub in butter. Add lemon rind,juice and yolks and whisk well. Beat egg whites until stiff peaks form. Fold into mixture. Spoon into 15-20 greased and sugared moulds. Place pudding moulds in bain marie and bake for approximately 50 minutes.

Meanwhile, to make the lemon custard. Heat cream and milk in a saucepan with zest until it just comes to the boil. Whisk sugar and yolks together in a bowl until combined. Pour hot cream and milk over yolks, whisking quickly as you add the milk cream mixture. Cook out over bain marie until mixture thickens on the back of a spoon. Allow to cool slightly, then whisk in lemon juice. Strain and serve hot. 

Turn the puddings out on to plates, serve with the candied peel, lemon custard and vanilla bean ice-cream.




Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Share

Follow SBS Food
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Watch nowOn Demand
Follow SBS Food

Published

By Vince Trotta
Source: SBS



Share this with family and friends


SBS Food Newsletter

Get your weekly serving. What to cook, the latest food news, exclusive giveaways - straight to your inbox.

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Download our apps
SBS On Demand
SBS News
SBS Audio

Listen to our podcasts
You know pizza, pasta and tiramisu, but have you tried the Ugly Ducklings of Italian Cuisine?
Everybody eats, but who gets to define what good food is?
Get the latest with our SBS podcasts on your favourite podcast apps.

Watch SBS On Demand
Bring the world to your kitchen

Bring the world to your kitchen

Eat with your eyes: binge on our daily menus on channel 33.