There are some foods that transport you back in time. The smells wafting through the house, the taste during that first bite remind you of a certain time and place. Lemon Delicious Pudding is definitely one of those for me. It was a classic winter weekend dessert recipe during my childhood, from an old cookbook my Parents used to have from the 70s. This dessert has definitely stood the test of time, with its light airey souffle-like top and gooey delicious puddingy bottom. Served with vanilla icecream this is a match made in heaven.
Lemon delicious is a light dessert, perfect to serve after a roast or really whatever dinner you’ve prepared for a dinner party or for your family. My dad taught me how to make this one, and it is so light and lemoney, I’ll be proud to teach my kids one day and have the same smell wafting through the house after our Sunday Roast or Saturday night dinners. This is perfect in late winter when there are so many lemons looking for a good home – this is an excellent use for approximately two lemons.
The longer you cook them, the more souffle and the less pudding they are. The water level also helps determine the soft pudding level of the dessert, so the higher the water level, the more soft lemon goo there is. Both layers are delicious, but I like a good amount of soft pudding.
A retro classic, but definitely impressive as they puff up during cooking like a souffle.
- 3 eggs, separated
- ½ cup sugar
- 30g butter, melted
- 1 cup milk
- ½ cup self-raising flour
- ⅓ cup lemon juice
- 1 teaspoon grated lemon rind
- ½ cup sugar, extra
- Preheat oven to 180degC.
- Beat egg yolks with sugar until thick and creamy.
- Beat in melted butter, milk, sifted flour, lemon juice and rind.
- Beat egg whites in separate bowl until soft peaks form, then gradually add extra sugar, beating until dissolved.
- Fold egg white mixture into lemon mixture, half at a time.
- Pour into greased 1 litre ovenproof dish (or 6 125ml ramekins), stand in baking dish containing enough hot water to come half way up the side of the dish.
- Bake for approx 50 mins for 1 litre dish, or approx 30 minutes for the ramekins. The longer you leave it, the more sponge and the less soft pudding at the end.