Thursday, September 4, 2014

Lemon Puddle Pudding

Ok, so I've been meaning to post this for a while now.  On my search for a quick and easy lemon bar recipe I came across this and decided to give it a try.  Boy am I glad I did.  I got it from the book 200 Delicious Desserts by Sara Lewis.

Lemon Puddle Pudding




1/3 cup unsalted butter, room temp
2/3 cup sugar
zest and juice of 2 lemons
3 eggs, separated
1/2 cup self-rising flour
1 1/3 cup milk
confectioners' sugar, for dusting

Preheat your oven to 375 degrees.
Grease a 5 cup pie dish lightly and then set in a roasting pan. Put the butter, sugar, and lemon zest in a mixing bowl.  Beat the egg whites in a separate bowl until they are softly peaking.
Beat the butter, sugar, and lemon zest until light and fluffy, then mix in the flour and egg yolks.
Mix in the milk and lemon juice gradually until only just mixed.  Fold in the egg whites, then pour the mix into the greased dish.  Pour hot water from the tap into the roasting pan to come halfway up the sides of the dish.
Cook for 25 minutes or until slightly risen and golden brown.  Insert a knife into the center-the top two-thirds should be souffle-like and the bottom third a saucy, custard-like layer.  If it's very soft in the center, cook for an extra 5 minutes.
Dust the top with a little sifted confectioners' sugar, if desired, then serve immediately into shallow bowls.  Don't leave the dessert to stand or the topping will absorb the sauce.

1 comment:

Sandra said...

Oh that looks divine. I'm saving this recipe and making it this weekend for my hubby, he LOVES lemon anything. :)