Lemon Self Saucing Pudding Lemon Surprise Pudding Food

LEMON SELF-SAUCING PUDDING (LEMON SURPRISE PUDDING)

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.

PASSION FRUIT & LEMON SELF-SAUCING PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep baking dish (about 20 x 30cm and 5cm deep). Tip the flour, baking powder, sugar, lemon zest and a pinch of salt into a large bowl. Put the melted butter, milk, eggs and passion fruit pulp in a jug and whisk together. Pour the wet ingredients into the dry and mix together using a spatula until you have a smooth batter. Pour the batter into the prepared dish.
• For the sauce, whisk the sugar, lemon juice, passion fruit pulp and lemon curd together in a heatproof bowl with 300ml boiling water from the kettle. Carefully pour the sauce directly over the batter in the dish, then bake for 40-45 mins until the top is set and golden, and the sauce is bubbling up at the edges. Serve warm with vanilla 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.

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.

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.

FASTEST EVER LEMON PUDDING

Steps:

• Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
• Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.