Lemon Pudding – profoodhomemade

How to make a delicious lemon pudding, easy step by step instructions from start to finish

Ingredients

140g / 5oz Lemon curd
185g / 6½oz Self raising flour, If you’re using plain or all-purpose flour add an extra 8g / 2tsp Baking powder to the recipe
85g / 3oz Granulated sugar + 12g / 2tsp Sugar for the lemon juice
170g / 6oz Vegetable or Sunflower oil
3 Large eggs
4g / 1tsp Baking powder
2g / ¼tsp Salt
6mls / 1tsp Lemon or Vanilla extract
Juice and zest of 2 medium size lemons
Optional: 3 or 4 drops of natural yellow food colouring

First job is to thoroughly wash and zest the lemons.
Next you need to juice the lemons and add the 2tsp/12g of sugar from the recipe to the juice, and stir until dissolved, set it aside for now.
Now is the time to grease and flour your pudding bowl / tin, the dimensions of the bowl are in the video.
Time to preheat your oven to 170°C that’s 340°F or Gas mark 3.
Start the recipe by adding the 3 large eggs, oil, vanilla extract, lemon zest and sugar to a mixing bowl, and whisk until smooth, you can make this by hand or mixer.

Next sift in the flour, salt, and baking powder, push any lumps through with your fingers, now whisk until you have a smooth batter.
Pour the smooth batter into the prepared pudding bowl, give it a couple of taps on the bench, and get it into the preheated oven and set your timer for 55 minutes.
When the time is up test it with a cocktail stick, if it comes out clean it’s done, if not, give it an extra 5 minutes and test it again.
Once done remove it from the oven and onto a wire rack and allow to cool and settle for 5 minutes.
If the pudding has risen above the top of the bowl simply slice it off with a sharp knife.
Place the lemon curd in a microwave on full power for 30 seconds to loosen it up.
Turn out the pudding onto a serving plate, prick a few holes with a cocktail stick and pour over the lemon and sugar mixture until it has all sinks into the cake.
Carefully pour over the warm lemon curd and allow it to cascade over the pudding.
Slice and serve hot with Double/heavy cream, custard, or ice cream.
Enjoy