Passion Fruit Lemon Self Saucing Pudding Recipes
PASSION FRUIT & LEMON SELF-SAUCING PUDDING
Think sponge pudding is for winter? Think again: here, we give it a tropical upgrade. Nothing screams summer like the flavours of passion fruit and lemon
Provided by Liberty Mendez
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a deep baking dish (about 20 x 30cm and 5cm deep). Tip the flour, baking powder, sugar, lemon zest and a pinch of salt into a large bowl. Put the melted butter, milk, eggs and passion fruit pulp in a jug and whisk together. Pour the wet ingredients into the dry and mix together using a spatula until you have a smooth batter. Pour the batter into the prepared dish.
- For the sauce, whisk the sugar, lemon juice, passion fruit pulp and lemon curd together in a heatproof bowl with 300ml boiling water from the kettle. Carefully pour the sauce directly over the batter in the dish, then bake for 40-45 mins until the top is set and golden, and the sauce is bubbling up at the edges. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 416 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
EASY LEMON SELF SAUCING PUDDING
Been looking for the lemon delicious recipe I cooked many years ago but somewhere along lost the clipping (before ZAAR time) and this seems to come close to it though called a pudding (maybe searching in the wrong area) but it was good though sweeter than I remember (would need to work on the sugar content), certainly don't remember having the sprinkle sugar on top as per this recipe but I believe that what gives it its crispy top in this recipe. Serving suggestion was 4 but I think could be easily stretched to 6 served with cream and or icecream. i found that 1 lemon gave me the rind and juiced that but needed to juice a second lemon to get the full 1/2 cup (got a little more than that and added the lot).
Provided by ImPat
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354.1, Fat 7.3, SaturatedFat 4.4, Cholesterol 19.5, Sodium 68.9, Carbohydrate 69.2, Fiber 1, Sugar 42.5, Protein 4.4
LEMON SELF-SAUCING PUDDING
This is the lemon delicious pudding I made for years but then misplaced the recipe (cut out from a magazine) and recently found it in an old dessert cookbook. The difference between this lemon delicious and others is that you do not need to use a water bath it just goes straight into the oven. Have since tried this and the DH thinks it is not quite the same one so the search is still on but he did think it was still good.
Provided by ImPat
Categories Dessert
Time 1h
Yield 1 pudding, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to a moderate 180°C.
- Lightly grease a 6 cup shallow baking dish.
- Combine pudding ingredients and mix until smooth and pour into prepared dish.
- Combine sauce ingredients in a saucepan, stir over a low heat until dissolved and carefully pour over the pudding (I spoon the sauce over the pudding till it layers the pudding and then pour the remainder over the back of a spoon).
- Bake for 40 to 45 minutes.
- Garnish with icing sugar, lemon shred and strawberry leaves if desired and serve with cream.
Nutrition Facts : Calories 676.9, Fat 28.1, SaturatedFat 17.5, Cholesterol 78.3, Sodium 809.8, Carbohydrate 104, Fiber 1.6, Sugar 65.3, Protein 6.1
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- Preheat the oven to 180°C, fan 160°C, gas 4. Butter an ovenproof dish (about 20cm base diameter) and boil a kettle.
- Beat the butter, sugar and lemon zest until pale (it won’t become creamy as there’s less fat than sugar). Add the egg yolks one at a time, then beat in the lemon juice, passionfruit and milk in turn. Sift in the flour and mix – it will be quite a liquid batter.
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