Confession time: it’s our neighbour’s lemon tree – but we figure they’re on our side of the fence and they said it was OK.
Here’s our take on a lemon delicious pudding.
We have tried to go for the easiest version of this pudding (where you don’t have to use a steam bath).
We haven’t had this dessert in ages, it’s so yummy and a great way to use spare lemons in the backyard. Enjoy!
- Serves: 4
- Oven temp: 160°C (150°C fan forced)
- Cook time: 40 minutes
- Pan: 1 litre ceramic oven proof dish
50g melted butter
3/4 cup of The Sugar Breakup Dextrose
Zest of a lemon
2 large eggs, separated into yolks and whites
2 tablespoons of plain flour (or glutenfree flour)
1/2 teaspoon of baking powder
1/3 cup of lemon juice
1 cup milk
Here’s how you put it together
- Preheat oven to 160°C (150°C for fan forced)
- Grease a 1 litre ceramic oven proof bowl
- Using electric beaters, beat the melted butter and dextrose powder together until light and creamy
- Add the two egg yolks and lemon zest to the butter mix and beat until smooth
- Sift the flour and baking powder into the butter mix and beat to combine
- Add the lemon juice and milk and beat until smooth, set aside
- In a separate bowl beat the two egg whites until stiff peaks form
- Using a metal spoon, fold the egg whites into the batter mix until combined. Be careful not to over mix.
- Pour the pudding mixture into the 1 litre ceramic oven proof dish
- Place into the oven and bake for 40 minutes until golden brown.
- Serve warm!
This pudding will divide into two sections. A deliciously light cake texture on the top with a lemon sauce underneath. When serving, pour the hot lemon sauce over the cake and serve with pouring cream.