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Granny P’s saucy lemon pudding

By Nikki K on 24th Jul, 2014

Granny P’s saucy lemon pudding

Method

This is my great-grandmother’s recipe for a wonderful two-layer pudding of lemon sponge over its own lemon curd sauce. It’s a family favourite – hot, or even cold the next day!

  1. Take butter out of fridge to soften an hour before you start
  2. Turn oven to 160⁰C fan (or 180⁰C conventional). Find a deep roasting tin and fill it half full of hot water. This will be the ‘bain marie’.
  3. Check that your pudding dish (either a heatproof glass bowl or a soufflé dish) fits in the baking dish (without the water overflowing!). Then put the roasting tin in the oven on the middle shelf.
  4. Cream the butter and sugar (either in a food mixer or with a wooden spoon).
  5. Zest the lemon rind with a fine grater, then juice the lemons. You should have about 90ml lemon juice. Add zest and juice to the butter and sugar and stir thoroughly.
  6. Separate egg yolks and whites. Add yolks to the pudding mixture one at a time, mixing thoroughly each time.
  7. Stir in the plain flour. Then add the milk and mix thoroughly.
  8. Whisk the egg whites to the stiff peak stage with an electric mixer. Gently fold the egg whites into the pudding mixture with a metal spoon, just until fully combined.
  9. Pour mixture into pudding dish and place into the ‘bain marie’ in the oven for about 50 minutes. It is a good idea to turn the pudding round half-way through so that it cooks evenly.
  10. When it is ready, the top should be nice and brown, and should feel set and spongy to the touch. Remove from oven.
  11. This pudding can be served at the dinner table – place on a heatproof mat or board. Serve with a large serving spoon, and provide a jug full of extra-thick single cream for guests to help themselves.

Recipe Notes

  • Serve this with a milk or cream Sherry.
  • You could make an orange version of this pudding – use 1 orange and 1 lemon and reduce the sugar to 200g.
  • For a dinner party you could make individual puddings in small heatproof bowls – Pyrex glass bowls will show off the separate sponge and sauce layers. Remember to tell guests the bowls are still hot!
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