In fairness it wasn't the biggest disaster of the day and was still very, very edible but owing to my slightly frazzled and completely demonic state of mind I misread the recipe and added the egg whites to the lemon batter mixture instead of the egg yolks, which then made it kinda difficult to whip the egg whites and fold them into the lemon batter mixture in order to get that lovely fluffy, souffle like topping to the puddle pudding. Upon realising my error I decided to simply bung the egg yolks in along with all the other ingredients and carry on, the resulting pudding may not have had the right texture or fluffy, cloud like topping but hey-ho. It doesn't seem like a huge biggy now but at the time ...
Should you wish to recreate this totally delectable pudding at home, here is what I didn't do!
Lemon and Vanilla Puddle Pudding
50g butter
200g golden caster sugar
1 lemon, zested
100ml lemon juice (include the juice from the zested lemon!)
3 eggs, separated
50g plain flour, sifted
250ml milk
1 tsp vanilla extract
Icing sugar for dusting
Double pouring cream, to serve
Heat the oven to 180C/fan 160C. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together.
Pour into a buttered ovenproof souffle or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 mins until the top is lightly browned and set and there is a gooey lemon curd below. Serve with or without cream.
Serves 4
Olive Magazine, March 2011
Posts
0 comments:
Post a comment to: Lemon and Vanilla Puddle Pudding ...