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Chilled Lemon Surprise Pudding
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Chilled Lemon Surprise Pudding
This is wonderful served warm in the winter, but it also makes a brilliant summer pudding, served chilled with fresh strawberries or mangoes and cream. A quick thanks to Pat Malpass, a friend's mother, who showed me this way of serving it. If you've never come face to face with a lemon surprise pudding before, rush to make it, so that you can discover the surprise. Oh, okay then, I'll tempt you with the answer: the light layer of golden sponge on top masks a devastatingly lemony custard.
- Preparation time: 15 minutes
- Cooking time: 15 minutes
-
Total time:
30 minutes
Serves: 6
Ingredients
- 3 lemons
- 100g unsalted butter, plus extra for greasing
- 4 medium eggs, separated
- 75g plain flour
- 500ml milk
- 200g vanilla sugar or caster sugar
- To serve (optional)
- 2 punnets strawberries, hulled and halved or 2 mangoes, peeled and thinly sliced
- A little vanilla sugar or caster sugar
- Lightly whipped cream
Method
- Preheat the oven to 180°C, gas mark 4. Grate the rind from two of the lemons, then squeeze the juice of all three. Butter a 2-litre shallow ovenproof dish.
- Cream the butter with the sugar and lemon rind. Beat in the egg yolks one by one. Don't panic if the mixture curdles - it won't spoil the finished pudding.
- Beat in the flour, a spoonful at a time, adding dashes of milk and lemon juice between each spoonful of flour.
- Whisk the egg whites to stiff peaks and fold them gently into the lemon batter.
- Pour the mixture into the dish, and stand the dish in a roasting tin. Pour boiling water around the outside of the dish to come halfway up the sides. Bake for 40-45 minutes, or until the pudding is golden brown. Remove from the oven and leave to cool, then chill in the fridge for at least 2 hours.
- Pile the fruit, if using, into a bowl and sprinkle lightly with sugar. Serve with the pudding and spoonfuls of cream.
Cook's tips
If you have time use the fruit and cream to decorate the pudding. Pipe a lattice of whipped cream over the top and stud it with strawberries or mangoes.
When time is too short to make a pudding, you can't fail with a beautiful mound of fresh berries - try the mixed packs of 'summer pudding' fruit - and a jug full of unwhipped double cream.
Comments
This recipe was first published in June 2001.
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