Lemon Delicious Pudding With Poached Rhubarb Recipes

LEMON SPONGE PUDDING WITH RHUBARB SAUCE

Steps:

• Heat oven to 325 degrees. Butter six 5-ounce ramekins or custard cups; coat them with 2 tablespoons sugar.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter, 1/4 cup sugar, salt, and zest on medium speed until well combined, 1 to 2 minutes. Add yolks; beat until creamy, 2 to 3 minutes. Add milk, lemon juice, and flour; stir to combine.
• In a separate bowl, beat egg whites to soft peaks; gradually add 1/2 cup sugar. Beat until stiff and glossy. Gently whisk in egg-yolk mixture until combined. Ladle into ramekins; place in 9-by-13-inch baking pan; fill pan halfway with hot water. Bake until puddings have set and are golden on top, 35 to 40 minutes. Transfer to a wire rack to cool. Chill puddings until ready to serve, up to 2 days. To unmold puddings, dip ramekins in warm water, and run a paring knife around the edges to help loosen; unmold onto plates.
• In a medium skillet, combine rhubarb, remaining 1/4 cup sugar, and 2 tablespoons water. Cook over medium heat until rhubarb is tender, 5 to 7 minutes. Transfer from heat; cool to room temperature. Serve with lemon sponge pudding.

LEMON PUDDING WITH STRAWBERRY CREAM

Steps:

• Remove the zest of 1 lemon in wide strips with a vegetable peeler. Juice both lemons to make about 5 tablespoons. Chop 1 cup of the strawberries and combine with 1 tablespoon granulated sugar and 1 tablespoon lemon juice in a bowl; set aside to macerate while you make the pudding.
• Meanwhile, whisk the remaining 1/2 cup granulated sugar, the cornstarch and salt in a medium bowl. Whisk in the egg yolks and 1/4 cup half-and-half until smooth. Bring the remaining 1 1/2 cups half-and-half and the lemon zest to a boil in a medium saucepan over medium-high heat. Remove from the heat and let sit 10 minutes to infuse. Gradually whisk in the sugar-yolk mixture, then the remaining 1/4 cup lemon juice.
• Return the saucepan to medium-high heat and cook, whisking constantly, until the pudding comes to a boil and thickens, about 3 minutes. Continue cooking, whisking constantly, about 1 more minute. Remove from the heat and whisk in the butter until smooth. Strain the mixture through a fine-mesh sieve, pressing it through with a rubber spatula; discard the lemon zest.
• Divide the macerated strawberries among 8 clear plastic cups or glasses; top with the lemon pudding. Press plastic wrap directly onto the surface of each and refrigerate until set, at least 4 hours or overnight.
• When the pudding is set, pulse the remaining 3/4 cup strawberries in a mini food processor until smooth. Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 1 minute. Add the strawberry puree and continue beating until stiff peaks form. Top the pudding with the strawberry whipped cream and sprinkle with the crumbled cookies. Top with sliced strawberries.

LEMON & RHUBARB RICE PUDDING

Steps:

• Put the pudding rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn't catch on the bottom.
• Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.
• Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.

LEMONY RHUBARB PUDDING

Steps:

• For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl.
• Stir in rhubarb and raisins.
• In separate bowl, beat together milk, egg and vanilla just until combined.
• Stir into flour mixture.
• Place batter into a greased 8 inch square baking dish.
• For sauce, stir sugar and butter into boiling water until dissolved and melted.
• Add lemon juice, lemon rind and nutmeg.
• Pour gently over batter.
• Bake in preheated 350F degree (180C) oven for 30-35 minutes or until pudding is golden brown and firm to the touch.

LEMON DELICIOUS PUDDING WITH POACHED RHUBARB

Steps:

• Finely chop the walnuts and combine with the coconut. Microwave on high for 1 minute, stop, stir and microwave for a further 1 minute. Set aside.
• Trim the ends of the rhubarb and chop into 3cm pieces. Place rhubarb, butter, sugar, water and cinnamon. Cover, and microwave for 10 minutes.
• While that is cooking, zest the rind of the lemons, and juice them.
• With electric beater, whip the egg whites until it forms fluffy peaks, set aside.
• Cream the butter, sugar and lemon zest until fluffy. Beat in the egg yolks.
• Slowly blend in the flour, followed by the lemon juice, then the milk. Mix well.
• Gently fold the egg whites into the lemon batter until well combined. Do not over mix.
• Pour into a microwave safe dish, sprinkle over the coconut & nut topping, and microwave for 10 minutes.
• Remove from microwave, cover, and let stand for 5 minutes.
• Serve topped with the rhubarb, and a dollop of cream.