LEMON PUDDING
A great pudding using fresh lemons and a lovely lemon sauce which can be served with ice cream.
Provided by banana2711
Time 1h
Yield Serves 5
Number Of Ingredients 10
Steps:
- Heat the oven to 375F (190C) or Gas 4.
- Grease a baking dish or a pie dish generously.
- Sift the flour and salt on a plate, then cream the butter or margarine, sugar and grated lemon rind into a mixing bowl until it is soft and light. Crack the eggs and place the eggs into a separate bowl and beat them with a fork. Next, cream them into the mixture but before you place the last bit of the egg into the mixing bowl sift a little flour in.
- Then fold the remaining flour into the mixture and add the milk.
- Spoon the mixture into the baking dish or the pie dish evenually, then set aside while making the sauce.
- For the sauce,
- Place the cornflour and the sugar in a small bowl. You make the lemon juice by getting the juice out of 1 lemon then you place the lemon juice in a jug. Then fill hot water up to 1/2 pint mark or (300ml) then you add the liquid to the cornflour mixture and mix.
- Finally, you pour the lemon sauce over the cake mixture and place the pre-heated oven for 40 minutes.
- During the baking of the lemon pudding the sause will sink to the bottom and thicken. Serve hot.
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 PUDDING
This lush dessert tastes like a lemon meringue pie without the crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 8
Steps:
- In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
- Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
- Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
- To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.
LEMON PUDDING
Categories Milk/Cream Citrus Egg Dessert Freeze/Chill Quick & Easy Vinegar Lemon Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (dessert) servings
Number Of Ingredients 16
Steps:
- Open and sterilize 8 eggshells:
- Carefully remove and discard top third of each eggshell by tapping around egg with a knife, then gently prying off top. Reserve 3 yolks in a bowl for lemon curd. If making trompe l'oeil toasts, reserve 3 whole eggs in another bowl. Reserve remaining whites and yolks for another use.
- With a small knife, tear any membrane remaining in bottoms of eggshells. Cover shells with 2 inches cold water in a 3-quart saucepan and add vinegar. Simmer over moderate heat, gently stirring occasionally and skimming off any debris, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Wipe shells inside and out gently with a dampened paper towel to clean completely.
- Make lemon pudding:
- Whisk together cornstarch, sugar, and a pinch of salt in a 1 1/2-quart heavy saucepan, then whisk in half-and-half until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, 2 minutes. Remove from heat and whisk in lemon juice and butter, then transfer pudding to a metal bowl. Set bowl in a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Transfer pudding, covered, to refrigerator (reserve ice water).
- Make lemon curd:
- Whisk together zest, lemon juice, sugar, and yolks in a 1- to 1 1/2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 4 minutes.
- Force lemon curd through a fine-mesh sieve into another metal bowl, scraping bottom of sieve, then transfer to ice bath and stir frequently until cold. Cover surface of curd with wax paper and chill in refrigerator until ready to serve.
- Assemble eggs:
- Arrange eggshells in an empty egg carton or eggcups. Spoon about 2 tablespoons lemon pudding into each eggshell and make a small well in center. Transfer lemon curd to a plastic bag, pressing out excess air. Snip off 1 corner of bag to create a 1/4-inch opening. Twisting bag firmly just above curd, pipe about 1 tablespoon into center of each egg to form "yolk." Serve puddings in shells with spoons, and with trompe l'oeil toasts if making.
OLD-FASHIONED LEMON PUDDING
Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.
Provided by SAGETOAD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 51m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g
LEMON PUDDING RECIPE
Lemon pudding, a quick and healthy delight for dessert, is a "make it anytime" pudding. One can prepare this lemon flavored dessert in minutes by using basic ingredients available in all households at all the time. The ease of preparation and heavenly sweet and tart taste of this pudding makes it an ideal sweet dish to prepare when in a hurry. Learn this recipe and give delightful treat to your friends and family in Christmas and Thanksgiving get-togethers.
Yield 2 servings
Number Of Ingredients 8
Steps:
- Directions:Whisk together cornstarch and sugar in a medium size saucepan. Add milk in small quantities while whisking constantly. Whisk it until it's smooth and there are no bubbles and lumps.Add beaten egg yolk, grated lemon peel and salt and stir well.Put saucepan on stove top and cook on medium heat until it is thick and starts to coat back of the spoon. Stir constantly to avoid any lumps and prevent sticking. (See tip below.)Remove saucepan from heat and stir in butter and lemon juice.Strain if necessary and pour into 2 individual serving dishes or 1 large bowl.Let it cool at room temperature.You can either serve it at room temperature or cover it with a plastic wrap and put in a refrigerator for approx 2 hours to set and chill.Chilled lemon pudding is ready for serving.
LEMON SELF-SAUCING PUDDING (LEMON SURPRISE PUDDING)
Lemon self-saucing pudding, also known as lemon surprise pudding, is easy to whip up and can be ready in an hour. Make one simple mixture and as it cooks it separates into a light sponge on top and zesty lemon curd beneath
Provided by Janine Ratcliffe
Categories Dessert
Time 1h10m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together.
- Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a gooey lemon curd below. Serve hot with or without cream.
Nutrition Facts : Calories 438 calories, Fat 16.5 grams fat, Carbohydrate 67.4 grams carbohydrates, Fiber 0.4 grams fiber, Protein 9.1 grams protein, Sodium 0.46 milligram of sodium
EASY LEMON PUDDING
Make and share this Easy Lemon Pudding recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 16m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- On med-hi heat, bring sugar and water to a boil.
- Mix cornstarch, lemon juice and lemon extract.
- Stir into boiling mixture.
- Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
- Quickly stir this into the hot mix.
- Spoon into dessert cups.
- Chill.
- If you prefer you can put the mix into a baked pie shell, and cover with meringue.
LEMON SURPRISE PUDDING
This lemon self-saucing pudding is a delight! Light, fluffy sponge with a zesty lemon sauce beneath.
Provided by Sophie Grigson
Categories Desserts
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish.
- Grate the zest from two of the lemons, then squeeze the juice of all three.
- Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice.
- Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter.
- Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides.
- Bake in the oven for 40-45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream.
HOMEMADE LEMON PUDDING RECIPE WITH FRESH LEMONS
This homemade lemon pudding recipe uses fresh lemons and whole milk. Simple ingredients allow you to make lemon pudding from scratch quickly and easily.
Provided by Diane Hoffmaster
Categories Dessert
Time 2h20m
Number Of Ingredients 8
Steps:
- In a large sauce pan, combine sugar and corn starch. Whisk lightly to mix.
- Pour in milk and add beaten egg yolks.
- Add salt and lemon zest.
- Cook over medium heat, stirring constantly, until mixture is thickened and coats the back of the wooden spoon easily.
- Remove from heat.
- Pour in lemon juice and add butter.
- Stir until well mixed and butter is melted.
- Push through wire strainer if desired to remove lumps
- Chill your lemon pudding at least 2 hours and serve!
Nutrition Facts : Calories 396 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 216 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 156 grams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
LEMON DELICIOUS SELF SAUCING PUDDING
Steps:
- Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
- Beat the caster sugar, butter and grated lemon zest together until pale and creamy.
- Beat in the egg yolks one by one.
- Beat in the lemon juice, plain flour and full cream milk. Set aside.
- Beat the egg whites until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
- Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
- Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
- Dust with icing sugar and serve while warm with cream or ice-cream.
- Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
- Place the caster sugar, butter and grated lemon zest into the Thermomix bowl and mix for 10 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 20 seconds or until pale and creamy.
- With the blades turning on Speed 3, add in the egg yolks one by one through the MC hole.
- Add the lemon juice, plain flour and full cream milk through the MC hole and continue mixing for 10 seconds or until combined. Set aside.
- In a completely clean and dry Thermomix bowl, insert the butterfly and beat the egg whites on Speed 3.5 until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
- Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
- Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
- Dust with icing sugar and serve while warm with cream or ice-cream.
Nutrition Facts : Calories 309 kcal, Carbohydrate 37 g, Protein 5 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 119 mg, Sodium 160 mg, Sugar 29 g, ServingSize 1 serving
MYSTERY PUDDING!
Another top 10 ten recipe from my MIL a great recipe used for over 50 years in a farming community and according to my DH people would come to visit just because of this Mystery Pudding so yummy, so yummy, indescribable! Serve with ice cream or whipping cream or on it's own hot or cold or straight out of the oven with vanilla ice-cream my DH's favourite!
Provided by oilpatchjo
Categories Dessert
Time 1h5m
Yield 1 pudding, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix 1 cup of flour, 1 1/2 teaspoons of Baking soda, 1/2 teaspoon salt.
- Second bowl 1/2 cup brown sugar, 1 egg, 1/4 cup syrup of fruit cocktail, combine the two and add 1 1/2 cups of fruit cocktail and the 1/2 cup of chopped nuts.
- Combine all ingredients and spread batter into 8x10 pan sprinkle top with 1/4 cup brown sugar.
- Bake in oven @ 350 F for 50 minutes.
Nutrition Facts : Calories 267.2, Fat 5.2, SaturatedFat 0.8, Cholesterol 26.4, Sodium 455.7, Carbohydrate 53, Fiber 1.2, Sugar 39.1, Protein 3.9
LEMON MYSTERY PUDDING
Steps:
- mix in order given then add egg whites , pour into custard cups and bake about 30 minutes in 375 degree oven until slightly browned on top. Place cups in pan of water as for custard.
MYSTERY SALAD
Pineapple, mandarin oranges, bananas, and lemon pudding blend together in this refreshing fruit salad.
Provided by LACEYAM
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Drain the juice from the pineapple and mandarin orange segments into a serving bowl. Whisk in the instant pudding until smooth. Stir in pineapple chunks, orange segments, banana and miniature marshmallows. Mix in pecans if using. Cover and refrigerate until serving.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 47.1 g, Fat 7.4 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 221.2 mg, Sugar 25.1 g
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