Lemon Delicious Pudding

I have lost count of how many times I have made this pudding.

Whilst recovering from head and neck cancer, this dish was my go to food when I had to eat and was having trouble with sickness or swallowing. I still make this 2-3 times a week. For me it adds calories and is a comfort food. It’s super easy to make and even if you mess it up it still tastes delicious. I literally drown mine in pure pouring cream and settle in to saviour each mouthful. ❤

Ingredients

60 gm unsalted butter, softened (I use just regular butter if you don’t have unsalted)

330gm (1 1/2 cups ) caster sugar

Finely grated rind of one lemon , plus 150 ml juice (from about 2-3 lemons)

3 eggs, separated

60 gm self raising flour

375 ml milk (1 1/2 cups) milk ( full fat works best I have found)

Pure icing sugar an pouring cream to serve ( I also add Golden North Ice Cream)

Method

Preheat oven to 170oC. Beat butter ,sugar, and lemon rind in an electric mixer until pale(2-3 minutes). Add yolks one at a time.beating well to combine between each addition, add flour, then gradually add milk, mixing until a smooth batter forms. Scrape down sides of bowl and stir in lemon juice. Transfer batter to a bowl and clean dry mixer bowl thoroughly.

Whisk eggwhites in an electric mixer until firm peaks for, then gradually add to batter, gently folding in until well combined. Pour into a 1.5-litre ceramic or glass dish, place in a deep baking tray, transfer to oven, then fill tray with enough boiling water to come halfway up sides of dish.

Bake until risen and golden brown on top(40-50 mins) Cool briefly (5minutes) then dust with icing sugar and serve with cream or ice cream.

Courtesy of Gourmet Traveller and Bethany Finn’s mum.

Published by The Food Manifesto

I am a life explorer, food forager, choice crusader, eco educator, leader, teacher and head and neck cancer survivor. I've loved food all my life, my mum taught me good eating habits and how to cook nutritious food with loads of flavour. As a little girl I lived next door to a wonderful cook Pat Heidrich, I watched as she rolled pastry, filled cupcakes and prepared light as a feather sponges. My love of licking bowls and beaters started early. I grew up and explored my passion by studying cooking, trawling food markets, buying good equipment and experimenting with the tastes and cuisines I love. This blog is intended to share my passion, inspire you to try ...and fail, provide tips and every day good advice about cooking, shopping for ingredients, and planning menus for you, your family and friends. What's your food manifesto? talk to me about how I can help you.

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