Granny P’s saucy lemon pudding
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!
- Take butter out of fridge to soften an hour before you start
- 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’.
- 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.
- Cream the butter and sugar (either in a food mixer or with a wooden spoon).
- 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.
- Separate egg yolks and whites. Add yolks to the pudding mixture one at a time, mixing thoroughly each time.
- Stir in the plain flour. Then add the milk and mix thoroughly.
- 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.
- 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.
- When it is ready, the top should be nice and brown, and should feel set and spongy to the touch. Remove from oven.
- 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.
- 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!