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.
