Self-saucing lemon pudding

Self-saucing lemon pudding

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
30g plain flour
125-140g caster sugar, or to taste
15g butter
1 lemon
2 eggs
220ml milk

Method

  1. Heat the oven to 180ºC.
  2. Put the flour and all but 2 tablespoons of the sugar in a medium bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
  3. Finely zest and juice the lemon and separate the eggs. Stir the lemon zest and juice into the flour and sugar mixture with the egg yolks. Add the milk and stir to combine well.
  4. In a separate bowl, whisk the egg whites to medium peaks, then add the remaining 2 tablespoons sugar and whisk back to medium peaks.
  5. Stir one spoonful of whisked egg white into the sponge mixture to loosen it, then carefully fold in the rest.
  6. Spoon the mixture into a 1 litre ovenproof dish, 4–5 cm deep. Half-fill a roasting tin with boiling water to make a bain marie and place the dish in the tin, making sure the water comes about half to three-quarters up the sides of the dish.
  7. Bake in the middle of the oven for 20–30 minutes, or until the sponge has risen a little and turned pale golden; a skewer inserted through just the first 2 cm of sponge (no deeper or it will reach the sauce) should come out clean.
  8. Remove from the oven and leave to rest for 4–5 minutes before serving.

Variation

  • Self-saucing lime pudding: Replace the lemon with 1–2 limes.
Tags:
Leiths School of food and wine
cookery course
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