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Lovely Lemon Curdy Pud

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This Lovely Lemon Curdy Pud is a comforting and elegant dessert that forms two delightful layers as it bakes—a silky lemon curd-like custard at the bottom and a light, spongy top. With its refreshing citrus flavor and simple preparation, this pudding is a perfect end to any meal.

Ingredients

  • 55g butter
  • 115g sugar (vanilla sugar recommended)
  • Grated zest and juice of 1 lemon
  • 2 large eggs, separated
  • 55g self-raising flour
  • 285ml milk

Instructions

  • Preheat the Oven: Set to 200ºC/400ºF/gas 6.
  • Cream Butter and Sugar: In a bowl, cream together the butter and sugar until pale and fluffy. Stir in the lemon zest.
  • Add Yolks and Flour: Separate the eggs, then beat the yolks and flour into the butter mixture.
  • Incorporate Milk and Lemon Juice: Mix in the milk and 3 tablespoons of lemon juice until smooth.
  • Whisk Egg Whites: In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold them into the batter, ensuring you don’t deflate the air.
  • Prepare Baking Dish: Butter an ovenproof dish and pour in the batter. Place the dish inside a roasting tin filled with water about one-third of the way up.
  • Bake: Bake for 45 minutes, or until the top is golden and spongy while the bottom remains custardy.

Notes

  • Use vanilla sugar for added depth of flavor.
  • Substitute self-raising flour with all-purpose flour + 1 teaspoon baking powder.
  • Ensure gentle folding of egg whites to maintain airiness.
  • The water bath helps the pudding cook evenly and prevents it from drying out.