Lemon Delicious Pudding Recipes

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

Steps:

• Preheat oven to 180°C.
• Grease a 4 to 6 cup casserole dish (deep sides).
• Batter Base - sift flour and a pinch of salt together and then add sugar and grated lemon rind, mixing well together.
• Stir in melted butter , vanilla and milk mix and stir until all flour mix is incorporated.
• Pour into prepared casserole dish.
• Sauce - Sprinkle the mixture with the sugar and lemon rind.
• Combine the boiling water and lemon juice and carefully spoon some of over the batter and sugar topping, until fully covered and then pour the rest of the mix over the back of the spoon.
• Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).
• Serve with cream and or icecream.

Steps:

• Preheat oven to 180'c, grease well an ovenproof dish.
• Sift flour with a pinch of salt.
• Cream butter and castor sugar until light and fluffy.
• Beat in egg, rind, and coconut.
• Add milk and flour alternatively.
• Pour into the ovenproof dish.
• SAUCE.
• Combine sugar and milk powder, sprinkle over batter in dish. Pour over the boiling water, lemon juice and rum.
• Bake 45-50 minutes, until golden and a squewer comes out clean. Serve with icecream and cream.

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

Steps:

• Set oven to 180°C (350°F) Put the flour, lemon rind and juice, melted butter, egg yolks and half of the measured sugar into a mixing bowl.
• Beat until mixed.
• Heat milk just until it reaches room temperature.
• Add milk to egg mixture and beat briefly until combined.
• With clean, dry beaters, whisk egg whites, gradually adding remaining sugar, until the mixture forms stiff peaks.
• Lightly fold about 1 cup of the lemon mixture into the beaten egg whites, then add the egg white mixture to the rest of the lemon mixture.
• Be very gentle with the mixture- a few lumps of white won't hurt.
• Gentle handling at this stage will result in a feather-light sponge.
• Empty the mixture gently into an ungreased, round, ovenproof dish (I use a 6 cup capacity pyrex casserole dish).
• Place a baking tin in the oven.
• Place the dish in the baking tin.
• Now, using a jug or a kettle, add water to the baking tin so that it comes halfway up the sides of the dish.
• Bake for about 40 minutes until the sponge top is light brown and well set.
• Serve while still warm with cream or ice cream.

Steps:

• Combine sugar, flour, salt, lemon juice and grated lemon rind.
• Add egg yolks which have been well beaten, the milk and melted butter.
• Last, fold in egg whites which have also been well beaten.
• Put ingredients into a buttered 9" baking dish which has been set in a larger pan containing about 1" of hot water.
• (both pans will go into the oven.) Bake for 45 minutes at 325 degrees F.
• Remove baking dish at once from hot water and allow to cool before serving.

Steps:

• Preheat the oven to 160°C.
• Wash the lemons well, remove the zest from two and then juice all three.
• Separate eggs.
• Whisk the egg whites until soft peaks form.
• Add half the caster sugar, a little at a time, until it is fully incorporated and the mixture is glossy.
• Cream the butter with the rest of the caster sugar and the lemon zest.
• Add the egg yolks, then the flour, lemon juice and milk.
• Mix thoroughly.
• Add a little of the meringue mix, then gently fold in the remainder.
• Tip into a pudding basin.
• Stand the basin in a baking dish, then half fill the baking dish with luke-warm water.
• This will stop the base of the pudding from burning.
• Bake for 45 minutes to 1 hour, or until the top has set and is lightly browned.