I can’t believe I haven’t shared this with you before now. That I haven’t made this in the two years of Dig In. Two years — maybe more — without a lemon delicious!
What a sin. When it is so simple to make (slop it all together in a bowl), so fun to make (then plop and stir stiff egg whites into that citrusy soup) and yes, it has to be said, so delicious to eat: pale but sharp, with a tang to cut thru the winter blues and greys and cold and wet. A sponge as light as any proper sponge cake, with a seductive, addictive layer of creaminess lurking beneath.
It is decadently delicious while freshly cooked, warm from the oven — the sponge seems to crackle it is so light; but fridge-cold, snow-on-the-mountain-cold, it’s rich and smooth and surprisingly, just like a lemony cheesecake. In truth, and judging by how often I slink back to the fridge for another little spoonful, I prefer it like this.
There are lots of new recipes to get thru, but I hope it’s not two years before I make this favourite pudding again.
Lemon delicious puddingMost likely from my mum.
- Preheat oven to 160, boil the kettle for some water.
- Grease a 6-cup baking dish and sit it in a baking tray; you’ll be setting up a steam bath for the pudding.
- Separate three eggs, and whisk the whites to stiff peaks.
- In a bowl, combine ½ cup SR flour, ¾ cup sugar, the zest of one lemon (at least!), 80 to 100 mls of lemon juice, 80 gms of butter that’s been melted, 3 egg yolks and 1 ½ cups milk.
- Fold the stiff egg whites in the lemony mix.
- Pour the pudding mix into the baking dish, and sit the baking dish into the baking tray. Now pop that in the oven, and then pour the boiled water into the tray (I find it easier to do it ‘in the oven’ than carry a tray of boiled water across the kitchen). The water should come at least half way up side of the pudding dish.
- Bake for 45-50 minutes or until just set; cover with foil if necessary to prevent too much colour.
- Enjoy warm or cold.