This magnificent pudding (aka cake) was made with the purpose of showcasing winter lemons, their bitter flesh a great way to cut through an otherwise decadent eating experience. As happy accidents go, this was tested alongside a separate dish that included a maple-butter sauce. A squeeze of lemon and a generous amount of maple butter was spooned over the cake because well, why not, and it suddenly dawned on us that lemon-maple butter had been the missing component all along. Lesson learned: sometimes that which is very, very wrong can turn out to be really quite right. Be sure to remove the butter for the pudding from the fridge well in advance—it needs to be super softened at room temperature before making the base.
Category: not set
Cuisine: not set
3 medium lemons, thinly sliced into 1/16-inch/1/4 cm thick
2/3 cup (160 ml) grade B maple syrup
1 vanilla pod halved lengthwise, seeds scraped and reserved with the pod
1 3/4 cups cups plus 1 tablespoon (225 grams) all-purpose fl
1/4 teaspoon kosher salt
1 cup (225 grams) unsalted butter, softened at room tem
3 large eggs plus 1 large egg yolk
1 cup plus 1 tablespoon (225 grams) packed light brown
1/4 cup (60 ml) whole milk
1 cup (240 grams) crème fraiche to serve
2 teaspoons baking powder
3 tablespoons freshly squeezed lemon juice
1/2 cup (120 ml) grade B maple syrup
1/2 cup (115 grams) unsalted butter, fridge cold and cut
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