Listen to the episode here if you haven’t heard it yet…
Always make sure you have an adult with you to help when cooking
This pudding separates out during cooking into a tangy custard layer at the bottom with a featherlight sponge topping.
In our story, Pilar’s Nanna calls it her Spanish Lemon Pudding, perhaps because some of the juiciest and delicious lemons in the world come from Spain!Embed from Getty Images
You can find a similar version in British recipe books, both old and new, but here’s the version we use…
Make sure you have an adult with you to help before doing anything
- 50g butter
- 125g caster sugar
- The zest and juice of 2 lemons
- 4 eggs, separated into yolks and white
- 350 ml milk
- 50g plain flour (sieved)
How to make it
- Cream butter and sugar together with the lemon rind.
- Beat egg yolks into the creamed mixture very gradually. When the mixture is very light, beat in lemon juice and milk. (Don’t worry if it curdles at this stage).
- Fold in the sieved flour
- Whisk the egg whites in a separate bowl until stiff and then fold into the lemon mixture with a metal spoon and a “cutting” action to preserve the lightness of the whites.
- Pour the mixture into a well-buttered ovenproof dish.
- Stand dish in a roasting pan half-filled with warm water.
- Bake in the center of an oven at 190 °C for 40-45 mins or until sponge topping is golden brown and firm (You might want to put greaseproof paper over the top to stop it browning too quickly).
And there you have it!
If you want to play with the recipe a little, as Pilar did in the story, then you can!
Try swapping lemons for limes, or even oranges perhaps?Add a comment