Lemon Delicious Pudding Food

LEMON DELICIOUS PUDDING

Steps:

• heat oven to 180c (355f) on bake, not fan
• lightly butter a 22cm (8 1/2 inch) square baking dish
• combine the butter, sugar and zest in a bowl and beat till well mixed (2-3 minutes)
• add the lemon juice, egg yolks, flour and milk and beat until well mixed (it may look a little curdled, but that's ok)
• in a separate bowl whisk the egg whites until firm, but not stiff and glossy
• gently fold the egg whites through the batter taking care not to beat it - see notes
• pour mixture into your baking dish
• place dish in a pan and pour boiling water until water is half way up the sides of the dish
• cook on middle shelf of the oven for 35-40 minutes until the top is lightly browned and there is a gooey lemon curd below
• remove from oven and lightly dust with icing sugar
• serve hot or cold with cream or ice cream
• enjoy!

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

LEMON DELICIOUS PUDDING

Steps:

• Preheat the oven to 160°C.
• Wash the lemons well, remove the zest from two and then juice all three.
• Separate eggs.
• Whisk the egg whites until soft peaks form.
• Add half the caster sugar, a little at a time, until it is fully incorporated and the mixture is glossy.
• Cream the butter with the rest of the caster sugar and the lemon zest.
• Add the egg yolks, then the flour, lemon juice and milk.
• Mix thoroughly.
• Add a little of the meringue mix, then gently fold in the remainder.
• Tip into a pudding basin.
• Stand the basin in a baking dish, then half fill the baking dish with luke-warm water.
• This will stop the base of the pudding from burning.
• Bake for 45 minutes to 1 hour, or until the top has set and is lightly browned.

LEMON DELICIOUS PUDDING

Steps:

• Set oven to 180°C (350°F) Put the flour, lemon rind and juice, melted butter, egg yolks and half of the measured sugar into a mixing bowl.
• Beat until mixed.
• Heat milk just until it reaches room temperature.
• Add milk to egg mixture and beat briefly until combined.
• With clean, dry beaters, whisk egg whites, gradually adding remaining sugar, until the mixture forms stiff peaks.
• Lightly fold about 1 cup of the lemon mixture into the beaten egg whites, then add the egg white mixture to the rest of the lemon mixture.
• Be very gentle with the mixture- a few lumps of white won't hurt.
• Gentle handling at this stage will result in a feather-light sponge.
• Empty the mixture gently into an ungreased, round, ovenproof dish (I use a 6 cup capacity pyrex casserole dish).
• Place a baking tin in the oven.
• Place the dish in the baking tin.
• Now, using a jug or a kettle, add water to the baking tin so that it comes halfway up the sides of the dish.
• Bake for about 40 minutes until the sponge top is light brown and well set.
• Serve while still warm with cream or ice cream.

DELICIOUS LEMON COCONUT SELF-SAUCING PUDDING

Steps:

• Preheat oven to 180'c, grease well an ovenproof dish.
• Sift flour with a pinch of salt.
• Cream butter and castor sugar until light and fluffy.
• Beat in egg, rind, and coconut.
• Add milk and flour alternatively.
• Pour into the ovenproof dish.
• SAUCE.
• Combine sugar and milk powder, sprinkle over batter in dish. Pour over the boiling water, lemon juice and rum.
• Bake 45-50 minutes, until golden and a squewer comes out clean. Serve with icecream and cream.

EASY LEMON SELF SAUCING PUDDING

Steps:

• Preheat oven to 180°C.
• Grease a 4 to 6 cup casserole dish (deep sides).
• Batter Base - sift flour and a pinch of salt together and then add sugar and grated lemon rind, mixing well together.
• Stir in melted butter , vanilla and milk mix and stir until all flour mix is incorporated.
• Pour into prepared casserole dish.
• Sauce - Sprinkle the mixture with the sugar and lemon rind.
• Combine the boiling water and lemon juice and carefully spoon some of over the batter and sugar topping, until fully covered and then pour the rest of the mix over the back of the spoon.
• Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).
• Serve with cream and or icecream.

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

LEMON SELF-SAUCING PUDDING

Steps:

• Preheat oven to a moderate 180°C.
• Lightly grease a 6 cup shallow baking dish.
• Combine pudding ingredients and mix until smooth and pour into prepared dish.
• Combine sauce ingredients in a saucepan, stir over a low heat until dissolved and carefully pour over the pudding (I spoon the sauce over the pudding till it layers the pudding and then pour the remainder over the back of a spoon).
• Bake for 40 to 45 minutes.
• Garnish with icing sugar, lemon shred and strawberry leaves if desired and serve with cream.