Jump to Main ContentJump to Primary Navigation
Top

Lemon delicious pudding

lemondeliciouspudding.jpg

Leon’s new book on baking has been the talk of the Stylist office for weeks (we love their cakes), so if you’re mourning your fix of The Great British Bake Off this might sate your sweet tooth. And it will make your kitchen smell like lemon and sugar pancakes.

Preparation time

20 minutes

Cooking time

40 minutes

Ingredients (serves 6)

  • 50g unsalted butter, at room temperature, plus extra for greasing
  • 225g golden caster sugar
  • Finely grated zest and juice of 2 large lemons
  • 4 large free range eggs, separated
  • 50g self-raising flour
  • 225ml whole milk
  • Half level teaspoon cream of tartar
  • Icing sugar, for sprinkling

Method

Step 1: Heat the oven to 180˚C/350˚F/gas mark 4 and place a roasting tin half-filled with water on the centre shelf to warm up. Butter a 1.5-1.75 litre soufflé or other ovenproof dish. Whisk the butter in a large bowl until soft, add the sugar and whisk until fluffy. Gradually whisk in the lemon juice, followed by the grated lemon zest and egg yolks. Sift the flour into the mixture and stir it in with a metal spoon, then gradually stir in the milk. Stir thoroughly until very smooth.

Step 2: In a clean bowl, whisk the egg whites with the cream of tartar using an electric hand mixer until they stand in soft peaks. Then, using the metal spoon, fold them gently into the pudding mixture, a quarter at a time.

Step 3: Pour the mixture into the soufflé dish and stand it in the roasting tin of water in the oven. Bake for 40 minutes, or slightly less, in a fan oven, until risen and golden brown on top. Serve hot or cold, with a little icing sugar sifted over the top if you like.

Leon: Baking And Puddings Book 3 by Claire Ptak and Henry Dimbleby (£20, Octopus)

Related

broiche.jpg

Marmalade brioche with black figs

cheesecake.jpg

Raspberry and yoghurt cheesecake

Silvena Rowe Cake.jpg

Pistachio cake with white chocolate frosting

Comments

Latest...

Veganuary diary: To be vegan or not to be vegan?

Here’s to more mindful eating by Harriet Hall

08 Feb 2016

February's best new restaurant openings

The hottest new dining spots you need on your radar by Victoria Gray

08 Feb 2016

How to make halva with pistachios and rose petals

The perfect mid-morning snack or homemade Valentine's gift

01 Feb 2016

Veganuary diary week three: eating out as a vegan

Going cold tofu by Harriet Hall

27 Jan 2016

Fakeaways, not takeaways. Exciting dishes to make at home in 30 mins

Faster than the time it takes a pizza delivery bike to reach you. by Sejal Kapadia Pocha

27 Jan 2016

The juice trend that will improve digestion and boost your immunity

The need-to-know guide to kombucha

25 Jan 2016

How to cook the vegetable of the moment

Five winning cauliflower recipes

25 Jan 2016

Dominique Ansel's cult New York bakery to open in London

The best Cronut in town? by Sejal Kapadia Pocha

21 Jan 2016

The rise of meat-based cocktails: bacon and egg martini anyone?

We're on the fence with this food trend by Alex Peake-Tomkinson

21 Jan 2016

Our latest dessert obsession: fried Nutella ice cream

Girdle your stomachs... by Alex Peake-Tomkinson

20 Jan 2016