Apologies for the long break since the last post – my past few weeks were filled with eating, sleeping, working, getting the flat ready for Christmas, sleeping, working, buying presents and not much more – no time seemed to be left for my brain to creatively think of something to write. With that in mind I thought I’d reveal a classic winner of wintery indulgent desserts – a self saucing lemon pudding. It’s a favourite in my family, simple to make and always hits the spot after any meal. Perfect for frosty winter days. Not to forget – it also looks impressive and fools guests into thinking you puts lots of effort into making a lemon curd and a sponge topping. Little do they know the two are a result of one quick mixture….. So, if you forgot to make a Christmas pudding two months ago, why not give this dessert a go as an alternative for the 25th December – I’m sure everyone will love it!
Self Saucing Lemon Pudding
adapted from Leith’s How To Cook
2 eggs, separated
1 lemon, zest and juice
120 g caster sugar + 2 tbsp
- Preheat the oven to 180C. Sift together the flour and 120g sugar. Add the chilled diced butter and rub into your flour/sugar mixture.
- Now add the lemon zest, lemon juice and egg yolks. Mix well. Finally add your milk and mix thoroughly until you have a smooth liquid dough.
- Beat the egg whites until medium stiff then add the 2 tbsp of sugar and continue beating until medium stiff again. Mix one spoon of the egg white into liquid dough mixture to loosen it up.
- Now fold the rest of the egg whites in carefully, trying to keep as much of the volume as possible. Pour into a 1 litre baking dish.
- Half fill a roasting tin or bigger baking dish with boiling water to create a water bath. Place your pudding filled dish inside this – the water should come up about half way.
- Bake in your water bath for about 30 minutes, until you have a golden sponge and skewer inserted about 2-3cm comes out clean. The dough separates into two while baking: a light fluffy sponge on top and a concentrated lemony sauce underneath. NOM.
- Set aside to cool for a few minutes before indulging. It is best served hot, potentially some fresh berries might be a nice addition.
Look at that amazing lemony gooey-ness revealing itself under the sponge! Simple, hearty, delicious. Definitely a competitor against the classic chocolate fondant.