SCHOOL DAYS CITRUS PUDDING
Use lemon, lime or grapefruit in this squidgy baked dessert - a simple and nostalgic family pud
Provided by James Martin
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.
- In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.
Nutrition Facts : Calories 432 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 53 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
NO COOK CITRUS PUDDING
Tastes like pudding with lemon, lime, organe and tangerine flavors. Can easily turn into respberry swirl if you replace all the citrus with a 10 oz bad of brozen raspberries. Yummy!
Provided by XAnnette
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese and milk on high speed until smooth.
- Add juices, rind, and vanilla and stir to blend.
- If mixture still has lumps, pour into blender and blend until smooth.
- Pour into a bowl and chill for at least an hour.
Nutrition Facts : Calories 206.2, Fat 19.8, SaturatedFat 12.5, Cholesterol 62.4, Sodium 168.1, Carbohydrate 3.5, Fiber 0.1, Sugar 1.1, Protein 4.4
BURST OF CITRUS SPONGE PUDDING
As this bakes, a foamy cake layer will form on top, with an airy custardy pudding forming on the bottom. Adapted from an old issue of McCall's magazine. I haven't tried this one yet, but wanted to share it. Garnish with powdered sugar, a handful of fresh raspberries, and a few slices of orange if you like.
Provided by HeatherFeather
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven.
- Turn oven on to 350 F and let it preheat while the water bath is still in there.
- Carefully separate eggs into whites and yolks.
- In a large bowl, beat egg whites on high speed until foamy, then gradually beat in just 1/4 cup of the sugar until stiff peaks form.
- In another bowl, beat egg yolks, remaining sugar, butter, flour, lemon& orange zests and beat on high for 3 minutes (scraping down the bowl with a rubber spatula as needed to make sure all batter gets combined well).
- On low speed, slowly add juices and milk to the butter mixture,just until blended.
- Fold in egg whites by hand and mix very gently until no white streaks remain.
- Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven.
- Bake 55-60 minutes until top is puffed and lightly golden.
- Remove pan from water bath and let cool on rack.
- Dust with powdered sugar and serve warm or chilled.
SELF-SAUCING CITRUS PUDDING
Make and share this Self-Saucing Citrus Pudding recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
- Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
- Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
- Spread the batter into the pudding basin.
- Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
- Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
- Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
- Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
- NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.
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20 BEST SCHOOL DINNER PUDDINGS - BBC GOOD FOOD
From bbcgoodfood.com
Author Alice JohnstonPublished 2020-11-16Estimated Reading Time 7 mins
- Chocolate sponge with hot chocolate custard. Want to indulge in a rich and sticky chocolate traybake with less calories? We've given this school favourite a low-fat 'bakeover' by using puréed dates in place of butter.
- Schooldays treacle sponge. When it comes to school puddings, treacle sponge is an absolute classic. The gently steamed sponge is soaked in a sweet syrupy sauce, making it extra squidgey.
- Jam roly-poly. Looking for a comforting, stodgy pudding which demands to be covered in custard? Jam roly-poly is a childhood favourite made from a suet sponge and fruity jam filling.
- Gypsy tart. If you haven't come across gypsy tart before, you’re missing out. Hailing from Kent, this moreish dessert has a dark treacle filling, buttery shortcrust pastry and a light citrus cream to serve.
- Spotted dick. Spotted dick is a quintessential British pud and one of our all-time favourites. The citrusy steamed suet sponge is punctuated with juicy bursts of currants – an absolute dream smothered in thick, creamy custard.
- Burnt butterscotch rice pudding. We've taken the classic rice pudding to a new level with a butterscotch sauce and a delightfully crunchy brûlée topping.
- Raspberry & coconut steamed sponge. Coconut and jam sponge is an age-old school dinner favourite. Our individual steamed basin puddings make a no-fuss dessert which you can make-ahead and freeze.
- Easy cornflake tart. Why not turn breakfast cereal into a dessert? Crispy syrup-coated cornflakes are layered over fruity jam and a sweet pastry base. It's an easy family dessert, served slightly warm with custard.
- Bread and butter pudding. Make the most of leftover bread or brioche in this British classic. Layer the slices with rich vanilla custard, dried fruit and lemon zest for a super-comforting Sunday pud.
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