Lifestyle
Tantalise your taste buds with lemon pudding
Treat yourself and your loved ones to the citrusy magic of this delightful Lemon Pudding recipe by the talented Dianna Bibby.
Drawing inspiration from her mother’s beloved orange version, Dianna Bibby has taken it up a notch by infusing the pudding with the bold and refreshing tang of lemons. The result is a dessert that perfectly balances tartness and sweetness, creating a heavenly treat that is both light and satisfying. Pair it with Leopard’s Leap Culinaria Pinot Noir Chardonnay.
Ingredients
- 70g butter, softened
- 240g castor sugar
- 4 eggs, separated
- zest of 1½ lemons
- 60ml (4 tablespoons) lemon curd
- 5ml (1 teaspoon) vanilla extract
- 70g cake wheat flour
- a pinch of fine salt
- 100ml fresh lemon juice
- 340ml milk
Method
- Preheat the oven to 180 º C.
- Butter a 25 -27cm round baking dish.
- Whisk the butter and sugar together until light and creamy.
- Add the egg yolks one at a time, whisking well until between each addition. Mix in the lemon zest, curd, and vanilla.
- Sift in the cake flour and salt, mixing on a slow speed until the batter is smooth and free of lumps.
- Add the lemon juice and milk in a slow and steady stream.
- In a separate bowl, whisk the egg whites until soft peak stage. Fold a third of the whites into the batter and mix thoroughly.
- Fold the remaining egg whites in gently to retain as much air as possible. Pour into the baking dish.
- Place the dish in a large roasting pan and half-fill with boiling water. Bake for 40-45 minutes until golden.
- Remove the dish from the water bath immediately to stop the cooking process.
- Serve warm with softly whipped cream and a pot of lemon curd on the side, if you like, or vanilla ice-cream.
