The name for these wee lemony puds is pretty accurate actually. They are made of lemons and they are delicious. What more do you want in a dessert? Well if you have never had the pleasure of eating one, they are more of a fluffy cloud like sponge atop a smooth and creamy lemony custard/curd-like concoction. I guess they are a form of self-saucing pudding. They are excellent served chilled (a delight in summer) or served warm with a dollop of cream (just what you need in winter).
The first time I set about making these was as a student in Dunedin New Zealand with my flatmate George. He spotted the recipe in one of our few cookbooks (I forget which) and suggested them over breakfast one morning. Everything about them surprised us, mostly just how easy and delicious (and cheap!) they were to make. They became a staple dessert in our flat for second and third year. I still whip them up when cooking for parents or friends when dessert is craved. Epitome of a crowd pleasing dessert.
The puddings in these photos are from back home, I made them one sunny winter afternoon using the lemons off our trees. Trying to disconnect myself from a (very) small bout of homesickness I started cooking a few homey recipes in the hostel I am currently staying in on the Isle of Skye. Being winter, a lot of places on Skye are closed (and choice was limited to begin with). I seem to have hit hostel kitchen jackpot here though. It is super clean and they have an oven! Hostel kitchens often only come with a stove, a microwave and a grotty fridge with an assortment of fluffy moulds you end up naming like pets. I made a batch of these puds last night using an odd assortments of coffee mugs, rice bowls and ramekins. Whatever was to hand really.
- Preheat oven to 170ºC. Grease 4-6 ramekins or a 3-4 cup capacity ovenproof dish.
- Beat the butter, sugar, lemon rind and egg yolks together until light and fluffy. Gently stir in the flour, milk and lemon juice.
- Put the egg whites in a clean bowl and beat until they form stiff peaks but are not dry.
- Fold the egg whites through the lemon batter in two batches (whisk to remove any lumps). It may look separated but this is fine. Pour mix into the prepared baking dishes.
- Place the ramekins inside a large baking dish. Create a water bath by pouring enough boiling water into the large baking dish to come halfway up the sides of your ramekins.
- Bake for 30-35 minutes in a water-bath until the top is golden and springs back to the touch. Serve warm or chilled dusted with icing sugar and accompanied with cream and blueberries for a delicious dessert.
- 40g soft butter
- ¾ cup/150g fine sugar (caster or finely ground raw)
- 1 teaspoon finely grated lemon zest
- 2 eggs, separated
- ¼ cup self raising flour, sifted
- ⅓ cup/80ml lemon juice
- 1 cup/250ml milk
- icing sugar, to dust
- blueberries & whipped cream to serve (optional)