Mary Berry Lemon Surprise Pudding Recipes

LEMON POSSET BY MARY BERRY

Lemon Posset by Mary Berry image

Mary Berry's classic lemon posset - a delicious, creamy and zesty dessert that's perfect to serve at a dinner party and easily made in advance. This dessert is so elegant but really packs a citrus punch. Lemon Possets contain only 3 ingredients!

Provided by Amy Treasure

Categories Dessert

Time 4h10m

Number Of Ingredients 3

Ingredients

3 lemons
600 ml double cream
150 g caster sugar

Steps:

Zest and juice three lemons
Pour 600ml double cream into a large saucepan and add 3/4 of the lemon zest and 150g caster sugar
Bring to the boil stirring continuously then simmer for 3 minutes
Remove from the heat and allow to cool slightly then whisk in the lemon juice
Transfer to a glass jug and pour into serving dishes
Cover with clingfilm and refrigerate for 4 hours (or overnight)
When you're ready to serve - sprinkle over the remaining lemon zest and a couple of lemon thyme leaves if you're feeling fancy!
Serve with shortbread biscuits

Nutrition Facts : Calories 457 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1 grams, Sodium 39 grams sodium, Sugar 26 grams sugar, UnsaturatedFat 0 grams unsaturated fat

LUSCIOUS LEMON PUDDING WITH SUMMER BERRIES

Luscious lemon pudding with summer berries image

You'll have most of the ingredients for this sumptuous pudding in your cupboard and fridge already. A great recipe for kids to help with

Provided by Sara Buenfeld

Categories Dessert, Dinner

Time 1h

Number Of Ingredients 10

Ingredients

50g soft butter , plus extra for greasing
200g caster sugar
2 large lemons
3 large eggs
50g plain flour
300ml milk
200g strawberries
150g blueberries
2 tbsp blackcurrant cordial or 2 tbsp sugar
icing sugar , for dusting

Steps:

Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl.
Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below. Halve and squeeze the juice from the lemons - you need 100ml, so make up with a splash of water or more juice.
Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the butter, sugar and zest in a food processor until creamy. Add the juice, whizz again; then, with the motor still running, tip in the yolks, flour and milk to form a smooth batter.
Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don't knock out all the air from the whites. Don't worry if it looks a bit lumpy.
Pour the mixture into the buttered dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie). Ask an adult to help you with this bit. Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.
While the pudding is baking, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put in a bowl with the blueberries, then spoon over the cordial or sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries.

Nutrition Facts : Calories 401 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium

MAGIC LEMON PUDDING

Magic Lemon Pudding image

Light, luscious, magic lemon pudding. Very quick and easy to do. Delicious for adults and great fun for the kids to make.

Provided by Cheeki_lass

Categories Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

100 g self raising flour
100 g butter, softened
100 g caster sugar
2 eggs
1 lemon rind, grated
75 g caster sugar
2 teaspoons cornflour
1 lemon, juice of

Steps:

Place the Flour, butter, 100g of sugar, lemon rind and the 2 eggs in a bowl or mixer.
Mix or hand whisk together, add a little milk if needed, to make a soft dropping consistency. Place in a greased dish.
Put the juice of a lemon in to a jug and make up to 200ml with boiling water add the sugar and corn flour.
Now this is the magic part. Gently pour ON TOP of the pudding mixture in the dish.
Bake for 25 - 35 mins depending on how deep the dish is on Gas mark 5.It will now be golden and firm on the top and the sauce will be on the bottom.
Serve with Yoghurt or Cream. Enjoy!

Nutrition Facts : Calories 504, Fat 22.9, SaturatedFat 13.6, Cholesterol 146.4, Sodium 214.2, Carbohydrate 69.5, Fiber 1, Sugar 44.2, Protein 6.7

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