Monday, March 15, 2021

Self Saucing Lemon Pudding


 



Self Saucing Lemon Pudding






Lemon pudding, also known as lemon surprise pudding, is easy to make and can be ready in an hour. Make a simple mixture and during cooking, it separates into a light sponge on top and a zested lemon curd below.

Ingredients

FOR THE CAKE BATTERY

  • 1 large egg
  • ¼ teaspoon of salt
  • ½ cup of milk (125 ml)
  • 57 g unsalted butter, melted (¼ cup / ½ stick)
  • 1 tablespoon of lemon zest (notes)
  • 165 g plain flour (all purp) (1 ¼ cup / 5.8 oz)
  • 1 and a half teaspoon of baking powder
  • ½ cup white granulated sugar (100 g / 3.5 oz)
  • 1 tablespoon of lemon juice (notes)

FOR THE LEMON SAUCE

  • 1 cup 250 ml boiling water
  • 3 teaspoons of cornstarch (cornstarch)
  • ⅓ cup of lemon juice (80 ml)
  • ⅓ cup white granulated sugar (66g / 2.3oz)

TO SERVE

  • A thick dollop of ice cream or ice cream
  • Icing sugar (powder) for dusting

Instructions

FOR THE CAKE BATTERY

First, preheat your oven on a 180 ° C / 350 ° F / 160 ° C fan. Grease a 6 to 8 cup capacity pan or pie plate with butter.

Then, boil water in the kettle.

Zest the lemons, juice them and set them aside.

In a bowl, whisk together the flour, baking powder and salt. Put aside.

In another bowl using an electric mixer or by hand, beat together the melted butter and sugar until combined.

Add the egg and beat well, scraping the sides of the bowl if necessary until it turns a pastel yellow color.

Using a spatula now, stir in the tablespoon of lemon juice and zest.

Gently fold in a third of the flour mixture, until combined.

Add half of the milk, mix again gently. Continue - flour, milk, flour - stirring each time until just combined. Do not mix too much or the cake may become dense.

Pour the dough into your prepared pie dish

FOR THE LEMON SAUCE

In a small jug, combine ⅓ cup lemon juice and cornstarch until well combined. Add boiling water and stir. Put aside.

Sprinkle ⅓ cup of sugar in an even layer on top of the cake batter.

With an upturned dessert or tablespoon in one hand, slowly pour the boiling water and lemon juice over it, moving it so that the water drains evenly all over the cake (see notes)

Bake the pudding for 32 to 35 minutes. The top should look dry, cracked and start to turn golden and an inserted toothpick (just in the part of the cake) should come out with just a sticky crumb or two attached.

Let the pudding sit for 10 minutes before serving. Sprinkle with icing sugar (powder) and serve with hot custard, cream, a dollop of ice cream or ice cream. Happy Cooking Time.

Remarks

I am using a standard Australian 20ml tablespoon (equal to 4 teaspoons in the world)

For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively inexpensive, but if you can't weigh the ingredients, use the spoon and level method (don't scoop).

Pouring the boiling water / lemon mixture onto the back of a spoon very slowly will allow it to sit on top of the cake batter and not create holes in your cake batter.

Leftover lemon zest or juice can be frozen.