Winter is here, lemons are in great abundance. A trip to the farm on the weekend means a bagful of lemons sitting on my counter, fresh off the tree. There will be many more lemon recipes in the near future.
This is the most delicious winter desert. It seems complicated but its not hard, just add the ingredients slowly as directed. You should follow the directions as listed but as I only have one mixer bowl for my Kitchen Aid so I whipped the egg whites first then put them in another bowl. While I quickly put together all the rest of the ingredients. It actually works fine if you can work quick enough to combine it all before the eggs loose their stiffness.
This is a very lemony desert. Which as big lemon fans we loved, but if you wanted to tone it down you could use the juice of Lemonade Lemons – a much milder lemon variety.
zest of one lemon
juice of 1-2 lemons (about a 1/4 of a cup)
50g of butter, softened
1 cup of castor sugar
1/4 cup of gluten free self-raising flour (I use white wings)
1 cup of milk
2 eggs separated
- Preheat oven to 180C, grease, with butter, a 1 ltr (4 cup) casserole dish or other oven proof dish.
- Using a mixer, beat butter, sugar and lemon zest together until combined, approx 4-5 minutes.
- Add egg yolks one at a time, then ad the lemon juice and beat well, remembering to scrape down the sides
- On a low speed add the flour then slowly pour in the milk to form a batter
- In a separate bowl mix egg whites until stiff peaks form, fold into the batter, and pour combined ingredients into the baking dish.
- Place the baking dish into a larger pan and put on oven shelf, then fill the larger pan with hot water (a jug filled from the tap is fine) until half way up the sides of the baking dish
- Bake for 45mins or until the top has set like the cake but there is still movement on the bottom.
- Rest for 5-10minutes, to allow the sauce at the base to thicken.
Forget the ice-cream this pudding is sweet enough, just serve with a bit of thick cream!
You can also cook this recipe in 4 1cup ramekins or 2 2cup smaller dishes, just check your puddings earlier than 45mins because they are likely to cook quicker this way.
I’ll quickly admit this photo is not mine! I ‘borrowed’ it from the BBC site, this is almost exactly what mine looked like. The first recipe I’ve posted without my own photo of the actual food, but ours got eaten so quickly I didn’t get the chance! I wanted to share it straight away because it’s just too good.