Don't be put off by the rather uninspiring photo! This pudding is delicious!
There are plenty of recipes on the internet for it and this one comes from the Olive Magazine website. It popped up in my news feed at the right time when I needed a pudding and although easy is a little vague. The instructions tell you to mix the batter in a food processor, to whisk the egg whites until firm but not stiff and fold the two mixtures. You can (at the time of writing) see the recipe here.
I dutifully processed the batter in my Magimix, whisked the egg whites separately and…..then what? I thought tipping the egg whites into the food processor would beat all of the air out of them so I spooned the batter mixture into the egg whites instead. That seemed like use of a food processor for its own sake and it would have made more sense to mix the batter in a bowl by hand or with an electric whisk then fold in the egg whites. Then , when I went back and looked at the videoclip in the recipe ……. that's exactly what was shown! 😁 The written recipe did not match the video instructions which made a lot more sense!
If you serve the pudding more or less straight from the oven you get a sponge with a runny custard underneath it. If you serve it a bit later the custard sets the way custard does but it’s no less delicious for that and perfect with a little cream (or ice cream). The next time I make it I would use a different dish and take a better photo. Watch this space!
Ingredients
200g golden caster sugar (or white)
50g butter
zest of 1 lemon
juice of 1 lemon plus extra to make up to 100ml
50g plain flour
3 eggs, separated
250ml milk
1 tsp vanilla extract
Method
Butter a baking dish or soufflé dish. Preheat the oven to 180C / 160 fan / gas mk 4.
Put the egg whites into a medium bowl and beat with an electric hand held whisk until firm but not completely stiff.
Put the butter, sugar and lemon zest into a large bowl. Beat with the whisk until paler and creamy. Add all the other ingredients and beat until you have a smooth batter.
Gently fold in the egg whites with a metal spoon until well combined then pour the mixture into your baking dish.
Sit the dish in an oven tray half filled with hot water and bake for 40-50 minutes until set and a light golden brown.
Dust with icing sugar and serve hot so that the sauce underneath is runny. It will set as the pudding cools but is equally delicious.
Serves 4.
Lovely. I've been a fan of self-saucing puds for a very long time and lemon is the classic flavour for me. Back in the 1980s these puds became briefly THE thing that everyone was making and I begged a local deli to give me a ceramic dish that once contained paté because I thought it would be just perfect for self-saucing puds. It was and I've still got it, although it's a few years since I made one. Although it's a bit more fudgy and less custardy, I do love the chocolate version too.
ReplyDeleteI have a recipe somewhere for a chocolate version, given to me by a friend, which is absolutely wicked and disastrous for the waistline. I haven’t made one for years but now I need to!
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