LEMON DELICIOUS PUDDING
Lemon delicious pudding is a light as a feather and airy sponge, cooked above a creamy puddle of delicious lemon curd sauce. Winner, winner!
Provided by Recipe Winners
Time 55m
Number Of Ingredients 8
Steps:
- heat oven to 180c (355f) on bake, not fan
- lightly butter a 22cm (8 1/2 inch) square baking dish
- combine the butter, sugar and zest in a bowl and beat till well mixed (2-3 minutes)
- add the lemon juice, egg yolks, flour and milk and beat until well mixed (it may look a little curdled, but that's ok)
- in a separate bowl whisk the egg whites until firm, but not stiff and glossy
- gently fold the egg whites through the batter taking care not to beat it - see notes
- pour mixture into your baking dish
- place dish in a pan and pour boiling water until water is half way up the sides of the dish
- cook on middle shelf of the oven for 35-40 minutes until the top is lightly browned and there is a gooey lemon curd below
- remove from oven and lightly dust with icing sugar
- serve hot or cold with cream or ice cream
- enjoy!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
LEMON DELICIOUS PUDDING
I found this recipe from a website ages ago, but it is all faded I can't see the link anymore. Been making this pudding for years with great success....which explains the faded website link. If you are a fan of lemons, I think you will like this unique sweet.
Provided by KitchenManiac
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 160°C.
- Wash the lemons well, remove the zest from two and then juice all three.
- Separate eggs.
- Whisk the egg whites until soft peaks form.
- Add half the caster sugar, a little at a time, until it is fully incorporated and the mixture is glossy.
- Cream the butter with the rest of the caster sugar and the lemon zest.
- Add the egg yolks, then the flour, lemon juice and milk.
- Mix thoroughly.
- Add a little of the meringue mix, then gently fold in the remainder.
- Tip into a pudding basin.
- Stand the basin in a baking dish, then half fill the baking dish with luke-warm water.
- This will stop the base of the pudding from burning.
- Bake for 45 minutes to 1 hour, or until the top has set and is lightly browned.
Nutrition Facts : Calories 301, Fat 12.3, SaturatedFat 6.7, Cholesterol 167.3, Sodium 212.4, Carbohydrate 41.6, Fiber 0.2, Sugar 33.6, Protein 7
EASY LEMON PUDDING
Make and share this Easy Lemon Pudding recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 16m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- On med-hi heat, bring sugar and water to a boil.
- Mix cornstarch, lemon juice and lemon extract.
- Stir into boiling mixture.
- Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
- Quickly stir this into the hot mix.
- Spoon into dessert cups.
- Chill.
- If you prefer you can put the mix into a baked pie shell, and cover with meringue.
LEMON DELICIOUS PUDDING
This is an old favourite which most Aussie kids have grown up with. While cooking, the mixture separates into a light-as-air lemony sponge on top with a lemon custard sauce below. The secret is not to overwork the mixture - use a light hand! If you have any left over - which is unlikely - it will keep for a couple of days in the refrigerator and can be warmed briefly in the microwave.
Provided by Kookaburra
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 180°C (350°F) Put the flour, lemon rind and juice, melted butter, egg yolks and half of the measured sugar into a mixing bowl.
- Beat until mixed.
- Heat milk just until it reaches room temperature.
- Add milk to egg mixture and beat briefly until combined.
- With clean, dry beaters, whisk egg whites, gradually adding remaining sugar, until the mixture forms stiff peaks.
- Lightly fold about 1 cup of the lemon mixture into the beaten egg whites, then add the egg white mixture to the rest of the lemon mixture.
- Be very gentle with the mixture- a few lumps of white won't hurt.
- Gentle handling at this stage will result in a feather-light sponge.
- Empty the mixture gently into an ungreased, round, ovenproof dish (I use a 6 cup capacity pyrex casserole dish).
- Place a baking tin in the oven.
- Place the dish in the baking tin.
- Now, using a jug or a kettle, add water to the baking tin so that it comes halfway up the sides of the dish.
- Bake for about 40 minutes until the sponge top is light brown and well set.
- Serve while still warm with cream or ice cream.
Nutrition Facts : Calories 154.3, Fat 11.1, SaturatedFat 6.2, Cholesterol 130.7, Sodium 107.9, Carbohydrate 8.7, Fiber 0.2, Sugar 1.1, Protein 5.5
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