Lemon Sauced Pudding Recipes

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.

BREAD PUDDING WITH LEMON SAUCE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
• In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
• In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
• Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
• In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

EASY LEMON SELF SAUCING PUDDING

Steps:

• Preheat oven to 180°C.
• Grease a 4 to 6 cup casserole dish (deep sides).
• Batter Base - sift flour and a pinch of salt together and then add sugar and grated lemon rind, mixing well together.
• Stir in melted butter , vanilla and milk mix and stir until all flour mix is incorporated.
• Pour into prepared casserole dish.
• Sauce - Sprinkle the mixture with the sugar and lemon rind.
• Combine the boiling water and lemon juice and carefully spoon some of over the batter and sugar topping, until fully covered and then pour the rest of the mix over the back of the spoon.
• Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).
• Serve with cream and or icecream.

LEMON SAUCE

Steps:

• Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
• Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
• Stir in remaining ingredients.
• Keep warm till ready to serve.

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

LEMON PUDDING

Steps:

• Heat the oven to 375F (190C) or Gas 4.
• Grease a baking dish or a pie dish generously.
• Sift the flour and salt on a plate, then cream the butter or margarine, sugar and grated lemon rind into a mixing bowl until it is soft and light. Crack the eggs and place the eggs into a separate bowl and beat them with a fork. Next, cream them into the mixture but before you place the last bit of the egg into the mixing bowl sift a little flour in.
• Then fold the remaining flour into the mixture and add the milk.
• Spoon the mixture into the baking dish or the pie dish evenually, then set aside while making the sauce.
• For the sauce,
• Place the cornflour and the sugar in a small bowl. You make the lemon juice by getting the juice out of 1 lemon then you place the lemon juice in a jug. Then fill hot water up to 1/2 pint mark or (300ml) then you add the liquid to the cornflour mixture and mix.
• Finally, you pour the lemon sauce over the cake mixture and place the pre-heated oven for 40 minutes.
• During the baking of the lemon pudding the sause will sink to the bottom and thicken. Serve hot.

GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE

Steps:

• In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.

SOUR LEMON SAUCE FOR PERSIMMON PUDDING

Steps:

• In a heatproof bowl set over (but not touching) simmering water, mix together sugar, cornstarch, and salt. Add hot water and cook, 3 to 5 minutes, whisking gently, until thick.
• Add the butter, lemon juice, and zest and continue cooking, stirring gently, for about 5 minutes. Cool slightly before using, but do not refrigerate (the sauce will become aspic-like) and do not reheat.

LEMON SNOW PUDDING

Steps:

• In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.