Lemon pudding
Cooked for some friends (WANOLJ, IIRC) on Sunday evening, and did a pudding variation from Nigel as the end-of-meal sweetness. I definitely want to remember this one.
A sponge pudding with its own sauce
7 tbsp butter
14 tbsp sugar
3 lemons
4 eggs
4.5 tbsp white flour
1.75 c milk
Cream butter and sugar until light and fluffy. Set oven to 350ºF/180ºC. Grate zest of one lemon. Cut the lemons in half and squeeze out the juice.
Separate the eggs and add the yolks to the creamed butter. Add the flour and milk to create a soft, cake-like batter.
Beat the egg whites to stiff peaks, and fold in. Scrape into a heatproof bowl or dish so that the batter comes halfway up the sides. Stand the dish in a bain-marie and bake for an hour or so, until the top is puffed and golden and feels spongy to the touch. Cool for five minutes before serving into bowls.
A sponge pudding with its own sauce
7 tbsp butter
14 tbsp sugar
3 lemons
4 eggs
4.5 tbsp white flour
1.75 c milk
Cream butter and sugar until light and fluffy. Set oven to 350ºF/180ºC. Grate zest of one lemon. Cut the lemons in half and squeeze out the juice.
Separate the eggs and add the yolks to the creamed butter. Add the flour and milk to create a soft, cake-like batter.
Beat the egg whites to stiff peaks, and fold in. Scrape into a heatproof bowl or dish so that the batter comes halfway up the sides. Stand the dish in a bain-marie and bake for an hour or so, until the top is puffed and golden and feels spongy to the touch. Cool for five minutes before serving into bowls.