Lemon And Vanilla Puddle Pudding Recipes

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LEMON AND VANILLA PUDDLE PUDDING



Lemon and Vanilla Puddle Pudding image

This dessert from BBC Good Food is what they refer to in North America as a pudding cake - a cake layer forms while baking with a lovely pudding-like sauce on the bottom. We just love these!

Provided by Irmgard

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

50 g butter
200 g golden caster sugar
1 lemon, zested
100 ml lemon juice (include the juice from the zested lemon)
3 eggs, separated
50 g all-purpose flour, sifted
250 ml milk
1 teaspoon vanilla extract

Steps:

  • Heat the oven to 350 degrees F.
  • Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor.
  • Add the lemon juice, egg 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 in a baking tray half filled with hot water.
  • Bake for 45 to 50 minutes until the top is lightly browned and set and there is a gooey lemon curd below.
  • Serve hot with or without vanilla ice cream or whipped cream.

Nutrition Facts : Calories 434.7, Fat 16.1, SaturatedFat 9, Cholesterol 174.8, Sodium 173.3, Carbohydrate 66.2, Fiber 0.8, Sugar 51.3, Protein 8.4

MY FAVORITE LEMON PUDDING



My Favorite Lemon Pudding image

Provided by Food Network

Categories     dessert

Time 17m

Yield 4 servings

Number Of Ingredients 8

3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

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.

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