Lemon Cardamom Pudding With Greek Yogurt Recipes

LEMON YOGURT PUDDING

Steps:

• In a medium saucepan, mix together sugar and cornstarch.
• Add in milk, yogurt, lemon juice, zest, extract and yolks.
• Whisk till combined.
• Turn heat on to medium. Cook till mixture starts to bubble and thicken.
• Lower heat to simmer and let cook for 2 minutes.
• Take off heat and stir in butter.
• Let cool, cover with plastic wrap (pushing down to touch surface of pudding), place in fridge to set. Should be ready in 3 hours.

GREEK YOGURT LEMON PUDDING

Steps:

• Wash the lemon. Remove the lemon zest with a microplane, zester or grater, and set aside.
• Juice the lemon.
• In a large mixing bowl, whisk together the lemon juice, lemon zest and sweetened condensed milk to combine thoroughly.
• Add the yogurt and whisk to combine.
• You can eat the pudding right away, but if you have time, let it chill for at least half an hour in the refrigerator so the pudding thickens and the flavors blend together.
• Spoon into individual serving dishes and top with fresh fruit, such as berries, kiwi, grapes or orange segments with the skin and pith removed.

LEMON CARDAMOM PUDDING WITH GREEK YOGURT

Steps:

• Heat up milk with crushed cardamom pots in a medium-sized pot and let come to a boil. Turn off the temperature and let milk cool down to room temperature. This can be done one day in advance! Strain milk through a sieve. For a more delicate cardamom flavour, skip this step and add crushed cardamom pods to the rest of the pudding ingredients in step 2 .
• Rub lemon zest into the sugar with your fingertips until fragrant. Whisk the lemon sugar and cornstarch together in a medium-sized pot. Add the whole milk and whisk everything until smooth. Add the egg yolks and salt and cook on medium heat, stirring, until thickened enough to thickly coat the back of a spoon.
• Remove the pot from the stove and stir in the lemon juice and butter. Pour the pudding through a strainer into a large serving bowl or 4 individual serving dishes.
• Let the lemon cardamom pudding cool to room temperature. Chill, loosely covered with cling film, for at least 3 hours and up to 3 days, until set and thoroughly chilled. Serve decorated with a dollop of Greek Yogurt.

SUSSEX POND PUDDING - OLD FASHIONED STEAMED LEMON PUDDING

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.

CARDAMOM YOGURT PUDDING WITH ORANGE AND CINNAMON HONEY SYRUP

Steps:

• Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds. Whisk hot gelatin into yogurt until combined well. Pour yogurt into ramekin and chill, covered, until set, about 1 1/2 hours.
• While yogurt is chilling, cut peel and white pith from orange with a sharp knife. Working over a small bowl, cut segments free from membranes from half of orange, letting segments fall into bowl, then squeeze 1 tablespoon juice from remaining half of orange and, if necessary, from membranes.
• Bring orange juice, honey, and cinnamon to a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about 1 tablespoon, about 1 minute. Add orange segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.
• Run a thin knife around edge of ramekin to loosen pudding, then dip ramekin into a bowl of hot water 30 seconds and invert pudding onto a plate. Spoon syrup over pudding and arrange orange around side.