A baked lemon pudding is a baked lemon pudding. Until you have a Baked Lemon Pudding with Lime Yoghurt. Double the citrus, double the zest and double the lip puckering deliciousness.
It’s been a while I have made a Bill Granger recipe and this lemon pudding is from his book Bill’s Open Kitchen. I have been an ardent follower of his and have most of his books, cooking and baking from them regularly as well as looking at his work for inspiration. I had a batch of lemons and limes left over after a shoot and felt like making a comforting winter pudding with loads of lemony citrus. The idea of the lime yoghurt came as I needed to use the limes so decided to amp up the citrus in the dessert. Use a full fat yoghurt (low or fat free won’t be as creamy) and sweeten it just a tad – the pudding is sweet enough. The pudding is super easy to make and makes a delicious sauce in the bottom of the bowl and let it stand for about 5 minutes before serving.
I think the lime yogurt takes the pudding from an ordinary baked lemon pudding to something quite special. Oh, the pudding is as good cold. Enjoy!
Some good news to those readers who have asked, our next Food Photography Workshop will take place on Saturday the 23rd of September 2017. It falls on a long weekend so I hope it will make it easier to fit in with busy schedules. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location.
- 50g butter at room temperature
- finely grated zest of 1 lemon
- 115g caster sugar
- 2 eggs, separated
- 40g plain flour, sifted
- 300ml full cream milk
- 2 tbsp lemon juice
- ½ tsp salt
- 125ml plain full fat yoghurt
- finely grated zest of 1 lime
- 2 tsp caster sugar
- 1 tsp lime juice
- raspberries to serve (optional)
- Preheat oven to 180 degrees C
- Place the butter, zest and sugar in a bowl and beat until pale and creamy
- Add the egg yolks, one by one beating well after each addition
- Fold through the flour and add the milk in a steady stream, whisking lighting to combine
- Add the lemon juice and salt and mix to combine (the mixture will look slightly curdled)
- Place the egg whites in a clean bowl and whisk until stiff peaks form
- Using a large metal spoon, fold the egg whites through the batter
- Pour the batter into 4 x 250ml greased ovenproof ramekins and bake for 15 minutes until lightly browned
- While the puddings bake, mix the yoghurt with the zest, sugar and juice and set aside
- Serve the pudding with a good dollop of yoghurt and some berries if preferred
A few more of my favourite citrus recipes: