Sticky Lemon Pudding

Sticky Lemon Pudding | Gather and Graze

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.

Sticky Lemon Pudding | Gather and Graze

Remove from the oven and dust with a little icing sugar. Serve straight away with cream and/or ice cream.

Sticky Lemon Pudding | Gather and Graze

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32 thoughts on “Sticky Lemon Pudding

  1. polianthus

    Dear Margot – you have been busy! Last time I was over here you had published the gingerbread and the crumble and now you seem to have prepared lemons in every way known and unknown to man (and woman..) 🙂 – this dessert looks so beautiful, it’s 30° here right now so not really lemon pudding weather, we are drinking chilled whites and eating lots of fish, however your desserts and winter musings are inspiring and I will need to come back to them when winter hits us, with global warming and temps in the 30°s which is not usual here, especially not for longer periods of time and not dropping in the evenings, I will have to wait a bit, I hope… Have a lovely Saturday POli

    Reply
    1. Gather and Graze Post author

      Such a lovely comment dear Poli – thank you! How wonderful that you’re getting this burst of beautiful warm weather… chilled whites are my favourite and light, summery meals, along with lots of fresh fruit and salads keep those extra kilos from sneaking up when you’re not looking. Perfect! 😉

      Reply
  2. gotasté

    Hi Margot, thank you for sharing this beautiful recipe. I don’t have a sweet tooth for desserts but I love lemon anything. Sure to give it a try and I want a lemon tree..

    Reply
    1. Gather and Graze Post author

      Thanks Danny! 🙂 Lemon desserts are such a refreshing way of finishing a meal – one of my favourite flavours/fruits too. Great to see your comment here today my friend… hope you have a great week!

      Reply
  3. Chica Andaluza

    We have all those lovely lemons from Spain, so although it’s summer here, I think I should reward one or two of them by turning them into this delicious dessert!

    Reply
  4. Kitsch n flavours

    Could do with a large bowl of your pudding now. I love these desserts, even though I’ve yet to try them without chocolate/cocoa. And I bet the texture is heavenly. Chances are I’d have a slice or a spoonful – large – cold with coffee. If there happened to be any left over. 🙂

    Reply
    1. Gather and Graze Post author

      Oh me too Johnny… if there were any leftovers (which sadly there aren’t 😦 ), I’d be sitting here right now eating it by the spoonful! I do hope you’ll try it sometime… I think you’d enjoy the different layers/textures. Enjoy the weekend!

      Reply
  5. chef mimi

    This looks so goooooood, and I’m not even a huge lemon lover!!! I used to follow your blog, but something happened. I’m glad I came across it again!

    Reply
    1. Gather and Graze Post author

      Hi Mimi! So pleased that you’ve found me again. 😉 You could always use a mixture of lemon and orange juice/zest in the pudding to soften the acidity… or even straight orange if you prefer. Cheers, Margot

      Reply
  6. Loretta

    The much needed rain is falling softly here too on the E. coast of the USA. Your pudding looks lovely, I’d love to have dug into that nice crispy crust to find the goodness inside 🙂

    Reply
    1. Gather and Graze Post author

      Thank you Loretta. There really is something lovely about the textures of puddings isn’t there… this one is no exception – crisp outer and beautifully light inside from the egg whites being folded in… and then almost a lemon curd underneath.

      Reply

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