Dainty pudding

Dainty pudding

By
From
Slow
Serves
6
Photographer
Tara Fisher

Not so dainty to eat, this pudding has a little surprise in the bottom: a pool of sugary lemon mixture. Its origins aren’t clear – some say it’s American, some say French, while others believe its source is British. Wherever it’s from, there’s no denying that it’s a simple, great-tasting dessert.

Ingredients

Quantity Ingredient
25g soft butter, plus extra for greasing
150g caster sugar
50g plain flour
2 eggs, separated
200ml milk
1 lemon, grated zest and juiced

Method

  1. Preheat the oven to 150°C. Grease a 1-litre flat pie dish, making sure the corners are well buttered, and put it in the fridge.
  2. Put the butter and sugar into a bowl and whisk until pale and fluffy. Fold in the flour, then add the egg yolks, lemon zest and juice and milk, and whisk until combined. Whisk the egg whites in a separate bowl until soft peaks form, then fold into the mixture one third at a time.
  3. Pour the mixture into the pie dish, then put it in a deep-sided roasting tin and pour hot water into the tin until it comes halfway up the sides of the pie dish. Bake in the oven for 1 hour, until it springs back slightly when you press lightly on top. Remove from the oven and allow to cool slightly before serving. Serve with cream.
Tags:
James Martin
Saturday Kitchen
slow cooking
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again