The Lemon Pudding Recipe follows the Leon principle that what tastes good can also do you good, many of the recipes in the book are sugar, dairy, wheat or gluten free. - so there's plenty to enjoy even if you have a food allergy, intolerance or watching your weight.
The Lemon Pudding Recipe was, apparently, one that Henry’s great granny Enid handed down to his mother. It was cut out from a newspaper and was called ‘Lemon Pudding’ – next to it Enid had written ‘delicious!’ Try the recipe and I think you will agree. It is now one of my favourites.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: Serves 6
- 50g/2oz unsalted butter, at room temperature,
- plus extra for greasing
- 225g/8 oz golden caster sugar
- finely grated zest and juice of 2 large lemons
- 4 large free-range eggs, separated
- 50g/2 oz self-raising flour
- 225ml/1 cup whole milk
- ½ level teaspoon cream of tartar
- icing/powder sugar, for sprinkling
- Heat the oven to 180°C/350°F/gas mark 4 and place a roasting tin half-filled with water on the centre shelf to warm up. Butter a 1.5–1.75 litre soufflé or other ovenproof dish.
- Whisk the butter in a large bowl until soft, then add the sugar and whisk until fluffy. Gradually whisk in the lemon juice, followed by the grated lemon zest and the egg yolks.
- Sift the flour on to the mixture and stir it in with a metal spoon, then gradually stir in the milk. Whisk thoroughly until very smooth.
- In a clean bowl, whisk the egg whites with the cream of tartar using an electric hand mixer until they stand in soft peaks. Then, using a metal spoon, fold them gently into the pudding mixture, about a quarter at a time.
- Pour the mixture into the soufflé dish and stand it in the roasting tin of water in the oven. Bake for 40 minutes, or slightly less in a fan oven, until risen and golden brown on top.
- Serve hot or cold, with a little icing sugar sifted over the surface if you like.