Lemon and brown sugar pudding

AT A GLANCE

  • Serves 8 - 10 people

We've baked this pudding, but it could easily be steamed instead.

  • 250 gm butter, softened, plus extra for greasing
  • Juice (about 160ml) and rind of 2 juicy lemons
  • 60 gm brown sugar
  • 250 gm caster sugar
  • 5 eggs, at room temperature
  • 250 gm (1 1/3 cups) self-raising flour
  • 125 ml (½ cup) milk
  • Finely grated rind of ¾ orange
  • To serve: pouring cream, yoghurt or ice-cream
01   Preheat oven to 170C, and generously grease a 2-litre pudding mould with butter. Mix lemon juice and brown sugar in a bowl, then pour into pudding mould and set aside.
02   Beat butter and caster sugar in an electric mixer until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sieve flour in, add a pinch of salt and fold to combine. Add milk and lemon and orange rind, mix gently, then spoon into pudding mould and smooth top. Cover with a buttered round of baking paper, then a double layer of foil and tie tightly with kitchen string. Place pudding mould in a deep oven tray or a wide ovenproof saucepan, fill pan with enough hot water to come halfway up the side of the mould and bake for 2 hours. Serve hot with pouring cream, yoghurt or ice-cream.

Topics:

MILK, MODERN AUSTRALIAN, EGGS, WINTER, DRINK SUGGESTION, CHEFS' RECIPES, LEMONS, DESSERT, BAKING

Recipe:

BRIGITTE HAFNER

Photography:

PRUE RUSCOE

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

LATE-HARVEST CHENIN BLANC , suggested by MAX ALLEN

FEATURED IN

Jul 2013

Jul 2013

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