Adapted from Ballymaloe Deserts by JR Ryall
Preheat the oven to 350ºF (180ºC). Have a baking dish or ovenproof pie plate with a 5 cup
(1,2L) capacity ready.
Put the 3/4 cup (150g) of sugar and the butter in a medium-size metal bowl. Zest the 2
lemons right into the bowl. Use a flexible silicone spatula or a spoon to break up and mash in
the butter so it’s evenly dispersed in the sugar and there are no large visible pieces of butter;
it’ll look like damp sand.
Whisk in half the milk, then whisk in the egg yolks and the flour, then the lemon juice.
Finally, whisk in the rest of the milk.
Whisk the egg whites that are in the metal bowl until they form soft peaks. Continue
whipping while sprinkling in the remaining 2 tablespoons of sugar, whipping until the
mixture forms stiff, but still glossy (not dry), peaks.
Scrape the egg whites over the lemon base, then fold in the whites with a spatula just until
they’re incorporated. The mixture will still be quite liquidy.
Pour the mixture into the baking dish and bake for 35-40 minutes, until the pudding feels set
in the middle.
Remove from the oven and let cool at least 5 to 10 minutes before serving. It’s very hot right
out of the oven, so let it sit a little before digging in.
Sprinkle with powdered sugar and serve.
Serving: I served this with wild blueberries (that were frozen), which I cooked with a
sprinkle of sugar and a little squeeze of lemon juice in a small covered saucepan until the
berries were warmed through and the juices were syrupy. If you cook them a day or two in
advance, the juices will thicken even further.
JR likes to serve it with whipped cream, which I didn’t do, but it would be delicious with
that, or with berries tossed in sugar, in the summer. A scoop of berry or blackcurrant sorbet
would be another excellent accompaniment.
While the pudding is very good warm, we enjoyed leftovers at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 111 | ||
Calories from Fat: 37 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12.1mg | 4 % | |
Sodium 10585.8mg | 365 % | |
Potassium 232.8mg | 6 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 15.6g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
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