This is a fantastically simple tangy dessert for those who like sour stuff. If you like a hint of sourness, and not a full on attack of lemon on your palate, then increase the sugar a bit and reduce the lemon juice accordingly. The pudding magically separates into a layer of light sponge cakey thingie, and a layer of lovely lemon curd.
Stuff to put in:
3 eggs, separated
60gms butter
2/3 cup sugar
1/3 cup SELF RAISING flour
juice of two lemons
grated rind of the same two lemons
3/4 cup milk
1. Preheat oven to 180C, and grease a 1 liter bowl.
2. Beat the 3 egg whites until stiff, and soft peaks form. Apparently to test done ness, invert the bowl (for a couple of seconds only), and see if the egg white mixture stays intact. If it spills....shucks, you gotta start again. But you should have an idea if you start to tilt the bowl and the egg white mixture starts flowing!!!! Cannot be contaminated. Egg white is very sensitive.
3. In a separate bowl, beat the egg yolks, butter, rind and sugar until creamy.
4. Stir in the flour. Doesn't sound like a lot of flour, but don't worry.
5. Stir in the milk and lemon juice. Don't worry, contrary to popular belief, it doesn't curdle all that much. By now, your batter will resemble some watery yellowy mixture, which doesn't at all look like cake batter. DO NOT PANIC.
6. Though the recipe says fold in with metal spoon, I usually use a whisk for this. Whisk in the egg whites into the mixture.
7. Pour mixture into the prepared pudding bowl, and (this is a pain) place the bowl in another deep baking pan with boiling water, coming up to half way of the bowl. It's called bain marie or something.
8. Transfer whole thing into oven. Bake for 35 minutes until golden brown. Careful, hot hot hot.
Serve on its own, or with cream.....
3 comments:
Sounds like the same concept as chocolate self-saucing pudding....tetapi, in the chocolate version, have to pour hot water over the batter just before it goes in.
Wonder what's the chemistry behind the separation...
how strange that you should wonder about the "chemistry" behind the separation. I've been meaning to take a class precisely for that reason...to learn about the chemistry of how things work....in baking. ie, what does baking powder do, what does beating do, etc etc....
i tried a self saucing choc pudding in my foetal days of baking, and it burnt to a singe. must try again.
fatboybakes - there is a BBC tv show called ever wondered abt food. Try their website as I know it has links to the open university which tells you basic science about how things work.
I love the self saucing idea, used it a few times too and it's great.
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