Quick Lemon Pudding
4 servings
40 minutes
Quick lemon pudding is a delicate dessert from British cuisine with a bright citrus flavor and velvety texture. Its origin is linked to the tradition of English puddings that have held a place of honor on festive tables for centuries. In this recipe, simplicity combines with sophistication: the airy batter infused with lemon aroma transforms into a light, slightly creamy dessert that refreshes pleasantly. Served hot or warm, it pairs perfectly with a dollop of cream or berries. This pudding is a true lifesaver for those who want to enjoy a cozy dessert without lengthy preparations. It is made in a water bath, giving it special softness and tenderness. A wonderful choice for Sunday tea or a cozy evening.
1
First, beat the butter, sugar, and zest. Then add lemon juice, yolk, flour, and milk (mixing after adding each ingredient).
- Butter: 1.5 tablespoon
- Sugar: 50 g
- Lemon: 0.5 piece
- Chicken egg: 1 piece
- Wheat flour: 2 tablespoons
- Milk: 0.3 glass
2
Whip the egg whites to stiff peaks and gently fold them into the first mixture until smooth.
- Chicken egg: 1 piece
3
Pour the pudding into molds and place them in a larger dish filled with boiling water, ensuring the water level reaches the middle of the pudding molds. Bake in a preheated oven at 180 degrees for 30 minutes.
