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Fay Oliver’s Lemon Delicious Pudding
serves 6 — very easy

3 lemons, finely grated rind
180g plain flour
5g baking powder
270g caster sugar
3 extra large eggs
100ml lemon juice freshly squeezed and strained, approx 3 large lemons
90g unsalted butter melted + about a tablespoon to butter the dish
375ml milk

essential equipment
1.5L shallow oven proof dish 18cm x 28cm approximately

pre heat oven to 175°C

Butter the ovenproof dish. Put the lemon rind, flour, baking powder and sugar into the bowl of an electric mixer. Reserving the whites add the yolks to the flour and mix together. With the motor running at slow speed add the lemon juice, then butter and finally the milk and mix until very smooth. It is quite runny and about the consistency of a crepe. In a clean bowl with clean beaters whisk the egg whites until they form soft peaks and fold them into the mixture and bake in a water bath for 35 minutes. Don’t think its undercooked it is meant to be slightly gooey at the bottom. Serve with rich cream.
If you want to make a hot lemon sauce for the pudding – in a small saucepan mix two teaspoons of arrowroot with 2 teaspoons of sugar and approximately ¼ cup cold water to a smooth paste. Add the grated rind of 1 lemon and the strained juice and ¾ cup of water. Whisking constantly bring to the boil and then remove from the heat – serve warm.

PS — Fay Oliver, in case you didn’t guess is my Mum. AO