Lemon Puddings

Hi Bev :-)
Thanks for posting Beausun's recipe here. I'm a serious lemon fan - my kids say, yeah we know why there's a lemon tree by the bedroom window! I'll try the recipe. thanks. :-)

Lemon (or lime) Posset
makes 4

500ml double cream
150g pale palm sugar
75ml lemon juice

Put the cream and caster sugar in a saucepan and bring to the boil, stirring occasionally to dissolve the sugar. Lower the heat and leave to bubble for about 3 minutes, stirring from time to time. Reduce the heat so that the mixture doesn't boil over, and let it bubble enthusiastically for about 3 minutes, stirring regularly.

Remove from the heat, stir in the lemon juice and leave to settle. Pour into four small wine glasses or cups and leave to cool. Refrigerate at a couple of hours before serving, better overnight.

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davidt4 (229 229 positive feedback) 9:45 pm, Wed 8 Aug #19

elliehen wrote:
Many people ask here for a Lemon Pudding which is tart and not too sweet. I thought this might be a worthy candidate to start a thread with, because the National Radio chef also gives the history of it.

Chef: Joan Bishop as heard on Nine To Noon Monday 25 June 2012
From Southern Woman’s Kitchen by Joan Bishop
Published by Random House

This is a magical pudding. As it bakes, the pudding separates and the delicate, softly set sponge cake floats to the top and the sweet-sour lemon-flavoured sauce sinks to the bottom.

I wondered about the origins of this recipe as most of my New Zealand-born friends remember it fondly from their childhood. My English friends, however, do not recall it at all.

I have found recipes for Lemon Delight, Lemon Sponge Custard, Lemon Pudding, Lemon Cheese Pudding and Lemon Sauce Pudding. In each recipe, the ingredients and the method are basically the same,only the name changes.

I checked my reference books and The American Century Cookbook by Jean Anderson traces the recipe back to Mrs Rorer’s Philadelphia Cookbook (1886). She has a recipe for a sour lemon pudding called Tout Fait into which the egg whites, ‘beaten to a stiff froth’, are folded in just before baking. The ingredients and the method are the same(the casserole dish is set in a shallow pan of hot water while baking).What happened after 1886 and when did the recipe arrive in New Zealand?

I rang Helen Leach, emeritus professor of anthropology, who has a vast collection of early New Zealand recipe books and after a little research she was able to fill in some of the gaps. Twenty-seven years elapsed before a similar recipe appeared in print. In 1913, the Boston Cooking School in America published a recipe for Lemon Sponge Pie, exactly the same dessert baked in a pie shell. It caught on in New Zealand very quickly with the identical recipe appearing in 1915 in the 7th edition of the St Andrews Cookery Book. It wasn’t until 1930 that the recipe as we know it today, same ingredients, same method but minus the pie shell, appeared in the North East Valley Presbyterian Church recipe book, Dainty Recipes, as Delicious Pudding.

I do not particularly like overly sweet desserts so this is a great favourite mine. With its golden, feather light sponge atop the sharpest lemon curd, this is a pudding that deserves to be served more often.

I prefer to serve this dessert at room temperature because the flavours develop more as it cools. It is also convenient as the pudding can be removed from the oven a couple of hours or so prior to serving, freeing up the oven for other cooking.

There are many recipes for Lemon Delicious but the quantities are usually to serve four. I have increased these a little and this is sufficient to feed six people or four very hungry ones.

(Serves 5–6)

Ingredients
4 large eggs, size 7, separated
200g sugar
30g melted butter
40g self-raising flour
grated zest of 2 lemons
½ cup lemon juice
1½ cups standard milk
Method
Preheat the oven to 170ºC. Lightly butter the sides and base of a deep7-cup capacity ovenproof dish. I use a round dish 22cm in diameter and 6½cm deep.

Beat the egg yolks, sugar and melted butter together until thick and creamy. Stir in the flour, grated zest and the lemon juice. Mix in the milk.

Beat the egg whites until they form stiff peaks. With a large metal spoon carefully fold the beaten egg whites into the lemon mixture.

Pour into the prepared dish and place it in a shallow pan containing2cm of hot water. Bake in the preheated oven for 50–60 minutes until firm on top and golden brown.

Serve warm or at room temperature just as it is or with cream or lightly sweetened yoghurt.

Make this dessert often. We call it lemon delicious. You can also do lime or lemon and passionfruit.

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cookessentials (1219 1219 positive feedback) 9:45 am, Thu 9 Aug #20
like cooks essentials, I too make lemon delicious regularly, Have also substituted the lemons for limes, oranges, tangeloes and grapefruit. It is niciest left to cool so that the sauce on the bottom has time to set properly.

Lemon Delicious is one of my favourites. I found this one (maybe in here) which is VERY easy and turns into a similar pudding. If you don't have time to make Lemon Delicious but want a fast easy Lemon Pudding try this

LAZY LEMON PIE

1 cup sugar
4 eggs
100 grams melted butter
1/2 cup plain flour
3/4 cup coconut
zest of 2 lemons
1/3 cup lemon juice
1 cup milk
Place all ingredients in a processor or bowl and blend together.
Pour the batter into a 23 cm pie dish.
Bake at 170C for 45 minutes or until pie is turning dark golden on top and the filling is set

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beausun (1663 1663 positive feedback) 11:03 pm, Mon 25 Jun #9

I've made this heaps, and found you just have to gentle it along until the custard sets. It can be made gluten free by using ground almonds instead of flour, and can be started off at home in a dish of water for 45mins, then left to set in an oven at 120°C (no water dish required) for a couple of hours at your friends' place if you are going out. - Yeah, we have a sad life, our big nights out are cooking and eating with friends. :D - It actually looks pretty good written down! lol.

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zirconium (193 193 positive feedback) 4:34 pm, Sun 5 Aug #16