What better way of getting through winter than with a warm, lemony pudding!
The rain has been falling softly, yet constantly over the past few days. On days like this, soccer training for the boys is thankfully cancelled and the afternoons and evenings slow right down to a beautiful, relaxing pace. There is time for slow-braised meats… and puddings make it onto the dinner table too. Everyone is the happier for it… The very best kind of comfort food!
Sticky Lemon Pudding
- 80g (⅓ Cup) Unsalted Butter
- 160g (⅔ Cup) Raw Caster Sugar
- Zest of 1 Lemon (Finely Grated)
- 3 Free-Range Eggs (Separated)
- 75g (½ Cup) Plain Flour (Sifted)
- Pinch of Salt
- 250ml (1 Cup) Whole Milk
- 80ml (⅓ Cup) Lemon Juice (I used Meyer lemons)
- Icing (Powdered) Sugar (for dusting)
Pre-heat oven to 180°C | 350°F | Gas Mark 4. Lightly grease a 1.5 Litre capacity Baking Dish.
In an electric mixer, beat together the butter, sugar and lemon zest until light and fluffy. Beat in the 3 egg yolks, one at a time. Stir in the sifted flour and salt, alternating with the milk, until you have a smooth mixture, then stir in the lemon juice. Note that the mixture will seem quite runny at this stage.
In a separate mixing bowl, whisk the egg whites until they reach medium peaks, then fold them gently into the rest of the mixture with a large metal spoon.
Pour the mixture into the prepared baking dish and sit this dish within a larger roasting tin (half-filled with water). Bake for about 50-55 minutes, until the top has set and gone a beautiful golden brown, giving way to a soft lemon curd-like base below.
Remove from the oven and dust with a little icing sugar. Serve straight away with cream and/or ice cream.