As a child, Anthony Picasse remembers having Lemon Pudding made by his grandma on all occasions. “She was very finicky with the measurements and the preparations. No one would dare enter the kitchen when she was baking a treat for us; especially her sweet tooth treats.”
He shares this mellow tasting recipe for you. It is a very simple and straight recipe with a vintage twist to it, perfect for any holiday or backyard BBQ.
So go ahead and try this very light indulgence. As you dig your spoon deeper, the citrus juice of the pudding will slaver your taste buds.
Vintage Lemon Pudding Recipe:
- 4 French Bread cut into rounds (as per ramekin size)
- 4.73 Oz Granulated Golden Sugar (set 2 tbsp aside for the egg whites)
- 3 Tbsp All-purpose Flour (extra flour for dusting the ramekins)
- 2 Tbsp frozen Lemon concentrate, thawed.
- Grated Lemon Rind for garnishing
- 12 Oz Milk (low fat)
- 2 eggs separated.
- 2 oz salted butter
- Process: Grease the ramekins with light butter and set aside. Arrange the bread rounds on it.
- In a bowl add the all purpose flour. Add salted butter and mix with the help of electric blender.
- Add sugar and keep blending. Lastly add the milk and egg yolks. Mix it till it becomes very light and fluffy.
- In another bowl, add the egg whites and the granulated sugar that is set aside. Beat well till a very light cream is formed. Keep whipping.
- Now fold this light creamy texture gently into the batter and beat with a rubber spatula till whole batter becomes fluffy. Pour the lemon concentrate. Beat again.
- Pour the batter on the bread and set. Garnish with grated lemon rind on top of all the ramekins.
- Pre-heat oven at 350c. Put the ready ramekins to a roasting pan. Pour hot water to the pan till half of the cup-sides are soaked in water.
- Bake for 40-50 minutes. Check with a toothpick if the pudding is ready or not.
- Vintage Twist: To give this pudding a vintage twist, we add a mixture of sultanas soaked in red wine.
- Soak sultanas in red wine overnight. When you are preparing the cups to bake you add the soaked sultanas.
- The ramekins are ready with bread in it. Transfer the batter in the cup half full. Then pour the soaked raisins till a thick layer is formed. Again pour the batter.
- With the help of aluminium foil, cover the cup completely. Repeat for all ramekins.
- Put these covered ramekins in the roasting pan, soaked half in water and then transfer to pre-heated oven.
- Once the pudding is golden, remove it. Place it in refrigerator to set. Vintage Lemon Pudding is ready to serve.
Anthony Picasse attended culinary school in Paris and devotes his time cooking at their family owned restaurant. He likes trying out new recipes and shares cooking tips to those who ask. He usually uses a recipe finder when he wants to cook something new.