You may remember a little while ago I tested Lemon Magic Cake, and frankly, we weren’t overly impressed.
In that post I told you I would share my grandmother’s recipe for Lemon Delicious Pudding, which has been one of my favourite desserts since forever! And today’s the day!
It is similar to Magic Cake, but it only has two layers – light, spongy cake on top, custardy on the bottom. Depending on your oven, how long you cook it, the size of your cooking dish, the angle of the sun at the time…(perhaps not) will determine how much cake and how much custard you end up with. Today I cooked it in a larger dish than I normally use, and there is not so much custard. But it still tastes delicious!
So, without further ado, here is the recipe:
1/2 cup sugar
pinch of salt (I use unsalted butter. If you use salted butter you can leave this out)
1/2 cup Self Raising flour
Grated rind and zest of one large lemon
2 large eggs, separated
1 1/4 cups milk
*Cream your butter and sugar.
*Sift flour and salt together and mix in, then add the grated lemon rind and juice.
*Mix together egg yolks and milk, then fold into pudding.
*Fold in stiffly beaten egg whites.
*Pour into a greased 4-cup ovenproof dish, and place the dish into a deep baking tray. Add enough water to come half way up the sides of your baking dish.
*Bake in pre-heated oven 180 degrees Celsius for 45 minutes, or until sponge is set and golden on top.
*Serve warm with cream or ice-cream. (Served cold it is still perfectly delicious!)
Earlier today I shared on Facebook and Instagram the lemon I used for this pudding:
Often large lemons like these don’t have a lot of juice. But this one gave me about 1/2 cup which was perfect! It came from The Resident Handyman’s parents’ garden.
You do know the tips to get the most juice from your citrus fruit don’t you? Roll it hard on your kitchen bench, or give it a quick blast in the microwave. Either way breaks down the fibres so they release more juice.
When you’ve added the milk, this is a very runny mix. Careful not to spill it as you put it in the oven!
I had my oven a little lower than 180C, and I only cooked it for 40 minutes. Thirty five minutes would have been just about perfect, I think.
I left it to cool a little, then dusted it with icing sugar.
You know that boiling water left in the baking tray? Carefully poor it on some weeds in your paving, it will kill them 😉
Store any leftovers in the fridge, if you have any! Mind you, the flavour develops over time so it can taste even more delicious the next day.
Eat it warm or cold, but just try stopping at one serving!
If you love lemon flavoured desserts, you’ll love this pudding!
If you have tried Lemon Magic Cake, let me know how you think it compares 🙂
Linking up with:
A Tray of Bliss – Five Star Frou Frou, The Pin Junkie, Love Bakes Good Cakes – Freedom Fridays, Table and Hearth – Think and Make Thursdays, Savvy Southern Style – Wow us Wednesday, Domesblissity – Thriving on Thursdays, Katherine’s Corner – Thursday Favourite Things, Shoestring Elegance – What to do Weekends, Organised 31- This is How I Roll, 21 Rosemary Lane – Share Your Style, Sincerely Paula, Chic on a Shoestring – Flaunt it Friday, Too Much Time on my Hands – Homemade Hangout, The Life of Jennifer Dawn – A Little Bird Told Me, The Girl Creative, Life With Lorelei, Natasha in Oz – Sundays Down Under, It’s Overflowing – Share Your Creativity, The Interior Frugalista – DIY Sunday Showcase, Mother 2 Mother, Thoughts From Alice – Sundays at Home, The Foley Fam – Sunday Funday, Julie’s Lifestyle – Cooking and Crafting with J and J