Luscious lemon pudding with summer berries

Luscious lemon pudding with summer berries could be just the lacto ovo vegetarian recipe you've been looking for. For $1.47 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 16g of fat, and a total of 475 calories. This recipe serves 4. A couple people made this recipe, and 42 would say it hit the spot. It works well as a budget friendly side dish. It is perfect for The Fourth Of July. Head to the store and pick up blueberries, sugar, plain flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by BBC Good Food. Overall, this recipe earns a solid spoonacular score of 45%. If you like this recipe, you might also like recipes such as Luscious Lemon Pudding, Luscious Lemon Soufflé Pudding, and Lemon tart with summer berries.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Butter an ovenproof dish andheat the oven to 180C/160C fan/gas 4. Carefully weigh outthe butter and sugar into a bowl.Finely grate the zest from thelemons. For best results, grate,then turn the lemon a little andgrate again, so you just take offthe yellow skin rather than the pithbelow. Halve and squeeze the juicefrom the lemons – you need100ml, so make up with a splashof water or more juice.Separate the eggs (put thewhites in a large, clean bowl),being careful not to get any yolk inwith them. Whizz the butter, sugarand zest in a food processor untilcreamy. Add the juice, whizz again;then, with the motor still running,tip in the yolks, flour and milk toform a smooth batter.Whisk the egg whites,preferably withan electric hand whisk, until firmbut not stiff. Pour in the lemonbatter, then gently fold the2 mixtures together with a largemetal spoon, being light-handedso that you don’t knock out all theair from the whites. Don’t worry ifit looks a bit lumpy.Pour the mixture into thebuttered dish, then put it in aroasting tin. Pour in a kettle of hotwater into the tin so it is half-filled(this is called a bain marie). Ask anadult to help you with this bit. Bakefor 35 mins until the top is set andthere is a saucy lemon curd below.Use oven glovesto remove it from the oven.While the pudding is baking,pull or cut the hulls (the greentops) from the strawberries. Halveor slice them if large. Put in a bowlwith the blueberries, then spoonover the cordial or sugar and mixtogether. Remove the puddingfrom the tin, dust with icing sugarthrough a sieve and serve warmor cold, with the berries.

 

Step by step:

1. Butter an ovenproof dish andheat the oven to 180C/160C fan/gas

2. Carefully weigh outthe butter and sugar into a bowl.Finely grate the zest from thelemons. For best results, grate,then turn the lemon a little andgrate again, so you just take offthe yellow skin rather than the pithbelow. Halve and squeeze the juicefrom the lemons – you need100ml, so make up with a splashof water or more juice.Separate the eggs (put thewhites in a large, clean bowl),being careful not to get any yolk inwith them. Whizz the butter, sugarand zest in a food processor untilcreamy.

3. Add the juice, whizz again;then, with the motor still running,tip in the yolks, flour and milk toform a smooth batter.

4. Whisk the egg whites,preferably withan electric hand whisk, until firmbut not stiff.

5. Pour in the lemonbatter, then gently fold the2 mixtures together with a largemetal spoon, being light-handedso that you don’t knock out all theair from the whites. Don’t worry ifit looks a bit lumpy.

6. Pour the mixture into thebuttered dish, then put it in aroasting tin.

7. Pour in a kettle of hotwater into the tin so it is half-filled(this is called a bain marie). Ask anadult to help you with this bit.

8. Bakefor 35 mins until the top is set andthere is a saucy lemon curd below.Use oven glovesto remove it from the oven.While the pudding is baking,pull or cut the hulls (the greentops) from the strawberries. Halveor slice them if large. Put in a bowlwith the blueberries, then spoonover the cordial or sugar and mixtogether.

9. Remove the puddingfrom the tin, dust with icing sugarthrough a sieve and serve warmor cold, with the berries.

Nutrition Information: