Self Saucing Citrus Pudding

SELF-SAUCING CITRUS PUDDING



Self-Saucing Citrus Pudding image

Make and share this Self-Saucing Citrus Pudding recipe from Food.com.

Recipe From food.com

Provided by ImPat

Categories     Dessert

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients: 13

125 g unsalted butter (softened plus extra to grease)
1 vanilla bean (split and seeds scraped)
1 lemon (1 tablespoon finely grated zest and juice of)
1 cup caster sugar (2x1/2 cups = 220 grams)
2 eggs
1 cup plain flour (150 grams)
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk (80ml)
2 tablespoons cornflour
2 oranges (finely grated zest and juice of)
1 cup water (boiling 250ml)
2 tablespoons icing sugar (to dust estimated)

Steps:

  • Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
  • Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
  • Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
  • Spread the batter into the pudding basin.
  • Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
  • Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
  • Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
  • Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
  • NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.


SCHOOL DAYS CITRUS PUDDING



School days citrus pudding image

Use lemon, lime or grapefruit in this squidgy baked dessert - a simple and nostalgic family pud

Recipe From bbcgoodfood.com

Provided by James Martin

Categories     Dessert, Dinner

Time 1h

Number Of Ingredients: 8

50g butter , softened, plus extra for greasing
200g caster sugar
zest 2 lemons or 2 limes or 1 grapefruit
100ml lemon , lime or grapefruit juice, or a mixture
3 large eggs , separated
50g plain flour
250ml milk
icing sugar , for dusting (optional)
Calories432 calories
Fat17 grams fat
SaturatedFat9 grams saturated fat
Carbohydrate61 grams carbohydrates
Sugar53 grams sugar
Fiber1 grams fiber
Protein8 grams protein
Sodium0.4 milligram of sodium

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.
  • In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.


EASY LEMON SELF SAUCING PUDDING



Easy Lemon Self Saucing Pudding image

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).

Recipe From food.com

Provided by ImPat

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients: 11

1 cup self raising flour
salt (a pinch)
1/2 cup caster sugar
1 teaspoon lemon rind (grated)
2 tablespoons butter (melted and mix in milk and vanilla)
1/2 teaspoon vanilla extract (or essence)
1/2 cup milk (I used hi-low)
1/3 cup sugar (could possibly cut this by half)
1 teaspoon lemon rind (grated)
1 cup water (boiling)
1/2 cup lemon juice (about 2 lemons)
Calories354.1
Fat7.3
SaturatedFat4.4
Cholesterol19.5
Sodium68.9
Carbohydrate69.2
Fiber1
Sugar42.5
Protein4.4

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.


SELF-SAUCING PUDDING RECIPES



Self-saucing pudding recipes image

Bake a satisfying family dessert with our decadent self-saucing puddings. These indulgent recipes are simple to make and bound to please everyone.

Recipe From bbcgoodfood.com

Number Of Ingredients: 1

Flour, sugar,

Steps:




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