Friday, 10 January 2014
Welcome to PUDDING MONTH.
It's January. It's cold, rainy and a bit miserable. It makes sense to eat warm, comforting puddings that appear shrouded in steam and brighten the long nights.
I decided to kick the month off with this pudding because it's an old family favourite and January makes me think of citrus. It doesn't take too long to make and I usually have all of the ingredients on hand - it's a simple home pudding. I think the recipe might have been originally adapted from Mary Berry's Aga Book - as there's a similar recipe and I know there were a few copies floating around - but Mum thinks Granny started making this before 1994, so I'm not sure.
Once baked, you end up with a lemon-curd-esque layer at the bottom - the 'surprise' - and a fluffy, light lemon sponge on top. Add a dollop of thick double cream and you have a wonderful, multifaceted pudding.
Lemon Surprise Pudding
2 large eggs
110g caster sugar
25g plain flour
15g unsalted butter
pinch of salt
240ml milk (I use whole)
Preheat the oven to the 180C/350F (fan). Grease a small-medium baking dish with relatively high sides (I've used a 6" deep round & a 8"x6" rectangle recently). Juice and rind the lemon and place them in the bowl of a food processor*. Separate the eggs, placing the whites into a clean bowl. Add the yolks to the processor along with the sugar, flour, butter and salt. Blend until smooth then slowly add the milk while the mixer runs. Whip the egg whites to medium peaks. Gently fold the egg whites into the lemon mixture until you have no big lumps of egg white - it looks a bit curdled but don't worry. Carefully transfer the mixture to the greased dish.
Place gently into a small roasting tray and fill with hot water to about halfway up the tin. Transfer carefully to the oven and bake for 30-35 minutes until browned on the top and set. Leave to cool for about 10 minutes then serve warm with thick double cream. It keeps well in the fridge for a couple of days (at least 3) and is also lovely cold.
(Serves 4, easily doubled for a bigger dish)
*If you don't have a food processor, you can rub the butter into the flour then mix in the juice, zest, yolks, sugar and salt before gradually whisking in the milk.
Three more fruity pudding recipes:
Mixed Berry Meringue and Custard
Pear and Caramel Pudding Cake