By mr
Warm Lemon Pudding
David Leibovitz, Adapted from Ballymaloe Desserts: Iconic Recipes & Stories from Ireland by JR Ryall
I veered slightly from the original recipe, which says to use U.S. extra-large eggs, but I used what are considered large eggs in France—60g/2 ounces (weighed in their shell)—and it came out just fine. More on egg weights and their differences here. I also dialed down the sweetness because I like very tart lemon desserts.
This is a pretty forgiving recipe, and while I haven’t tested it with gluten-free flour or corn or potato starch, I’m sure it would work with any of them. Generally, you want to use half the amount of corn or potato starch when using it to replace flour. If you do try it, let us know in the comments what you used. If you don’t have salted butter, just add a pinch of salt to the butter and sugar at the beginning of the recipe.
Lastly, you don’t need an electric mixer to make this, but you’re welcome to use one. If making it by hand and you only have one whisk, clean it (and dry it) extremely well between uses as any trace of fat in the egg whites will prevent them from whipping properly.
Updated at: Wed, 15 Nov 2023 23:22:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories304.6 kcal (15%)
Total Fat8.3 g (12%)
Carbs52.2 g (20%)
Sugars45 g (50%)
Protein7.1 g (14%)
Sodium95.1 mg (5%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 350ºF (180ºC). Have a baking dish or ovenproof pie plate with a 5 cup (1,2L) capacity ready.
Step 2
Put the 3/4 cup (150g) of sugar and the butter in a medium-size metal bowl. Zest the 2 lemons right into the bowl. Use a flexible silicone spatula or a spoon to break up and mash in the butter so it’s evenly dispersed in the sugar and there are no large visible pieces of butter; it’ll look like damp sand.
Step 3
Whisk in half the milk, then whisk in the egg yolks and the flour, then the lemon juice. Finally, whisk in the rest of the milk.
Step 4
Whisk the egg whites that are in the metal bowl until they form soft peaks. Continue whipping while sprinkling in the remaining 2 tablespoons of sugar, whipping until the mixture forms stiff, but still glossy (not dry), peaks.
Step 5
Scrape the egg whites over the lemon base, then fold in the whites with a spatula just until they’re incorporated. The mixture will still be quite liquidy.
Step 6
Pour the mixture into the baking dish and bake for 35-40 minutes, until the pudding feels set in the middle.
Step 7
Remove from the oven and let cool at least 5 to 10 minutes before serving. It’s very hot right out of the oven, so let it sit a little before digging in.
Step 8
Sprinkle with powdered sugar and serve.
Step 9
Serving: I served this with wild blueberries (that were frozen), which I cooked with a sprinkle of sugar and a little squeeze of lemon juice in a small covered saucepan until the berries were warmed through and the juices were syrupy. If you cook them a day or two in advance, the juices will thicken even further. JR likes to serve it with whipped cream, which I didn’t do, but it would be delicious with that, or with berries tossed in sugar, in the summer. A scoop of berry or blackcurrant sorbet would be another excellent accompaniment.
Step 10
While the pudding is good warm, we enjoyed leftovers at room temperature.
Notes
1 liked
0 disliked
