MY FAVORITE LEMON PUDDING
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.
ENGLISH STEAMED LEMON PUDDING
A traditional British treat. All Englishmen have nostalgic memories of hot puddings, especially the Steamed Lemon Pudding, that nobody can make like Grandmother used to. Actually, if you follow the simple directions, your Lemon Pudding will taste just as delicious as Grandmother's.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the butter and sugar until light and creamy. Beat in eggs 1 at a time.
- Fold in flour, salt, baking powder, lemon rind and juice.
- Place in a buttered 4 cup bowl. Cover the bowl with aluminum foil.
- Place bowl in a steamer. Steam the pudding over boiling water on top of the stove for 1 1/4 hours.
- Heat preserves with the water.
- Unmold the pudding. Pour apricot sauce over the pudding and serve hot. 6 servings.
- World's Best Recipes.
Nutrition Facts : Calories 247.4, Fat 10.4, SaturatedFat 5.7, Cholesterol 126.1, Sodium 233, Carbohydrate 33.9, Fiber 0.6, Sugar 13.7, Protein 5.5
SUSSEX POND PUDDING - OLD FASHIONED STEAMED LEMON PUDDING
A fabulous and very old British recipe - whole fresh lemons are encased in a light suet pastry case which is then steamed to make the most delicious self-saucing dessert. This is a classic British pudding which is easy to make and a tasty and tangy way to end a rich meal, such a Sunday lunch. What's in a name? Made of a suet pastry which encases the whole lemons, with butter and sugar, after lengthy steaming they all melt together to make the pond, hence the name! Historical note about Sussex Pond Pudding: Suet was particularly popular as an ingredient in the southern half of England, and there are suggestions that the women of Sussex were especially adept at making use of it. Westham, Chailey, Lancing and Horsham all have associations with the pudding, but doubtless a number of other towns and villages in the county will claim it as their own. In days gone by the pudding was more often made by gently simmering the pudding in a clout or cloth, and some believe that this method continued longer in Sussex than elsewhere in the country. Sussex Pond Pudding consists of suet pastry formed in a pudding basin. Inside the pastry case a filling made of equal quantities of brown sugar and butter and 1 or 2 whole lemons scrubbed, and then pricked all over. The pastry lid seals the goodness inside, and the whole pudding is steamed at length. The lengthy steaming is required to work the magic inside the pastry: the juices of the lemon, mix with the melted butter and the brown sugar, creating a rich but sharp sauce that should gush from the pudding when it is cut into at table. 'Pond', appears to refer to the brown liquid that surrounds the pudding on its plate. Older sources indicate another possibility, that 'pond' was a corruption of the 'pound' of sauce that was produced from the pudding. (Recipe from Delicious magazine and historical notes from The Pudding Club.)
Provided by French Tart
Categories Dessert
Time 3h25m
Yield 1 Sussex Pond Pudding, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Prick the lemons all over with a skewer. Cut the butter into fine dice and chill.
- 2. Combine the flour and suet (or grated butter) in a bowl and add the milk. Knead to form a dough. Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin.
- 3. Fill the pudding with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base so make it nice and thick). Brush the edges of the lid with water, put on top of the pudding and press to seal.
- 4. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3 to 3½ hours. Keep an eye on the water level, and top up as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. When serving, ensure everyone gets a little of the lemon. Serve with cream or ice cream.
Nutrition Facts : Calories 500, Fat 31.4, SaturatedFat 13.2, Cholesterol 38.1, Sodium 635.5, Carbohydrate 52.6, Fiber 2.8, Sugar 18, Protein 5.5
STEAMED LEMON RASPBERRY SPONGE PUDDING
Steps:
- Preheat oven to 375 degrees F.
- Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
- Stir the dry ingredients together and slowly mix them into the yolks.
- In a separate bowl, whip the whites until stiff then fold them into the batter.
- Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
- To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.
LEMON PUDDING CAKES
Spoon into these lemon pudding cakes and find a surprise in your dessert: There's a delicate and tart sauce at the bottom.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Butter eight 6-ounce ramekins or a 2-quart baking dish. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder, and salt.
- In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture. (Refrigerate mixture, up to 3 hours.)
- In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes. Dust with confectioners' sugar and serve immediately.
Nutrition Facts : Calories 169 g, Fat 6 g, Protein 4 g, SaturatedFat 3 g
LEMON PUDDING
This lush dessert tastes like a lemon meringue pie without the crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 8
Steps:
- In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
- Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
- Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
- To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.
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- Heat the oven to 300°F (150°C). Butter and lightly sugar six 4-ounce ramekins, tapping out any excess sugar.
- In a stand mixer on medium to medium-high speed, beat the egg whites until they hold soft peaks, about 5 minutes. In a separate bowl, sift the sugar with the flour and salt.
- In a stand mixer using the whisk attachment and a clean bowl, combine the buttermilk, lemon juice, egg yolks, and lemon zest. Gradually add the flour mixture, then switch to a spatula and gently fold in the egg whites. Divide the batter among the prepared ramekins.
- Place the puddings in a water bath (that is to say, place the ramekins in a large roasting pan, place the pan on the oven rack, and then carefully fill the pan with enough hot water to come halfway up the sides of the ramekins). Cover the entire water bath situation with a large sheet of aluminum foil, crimping it to seal it tightly.
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