It was Senior's Week last week and so I spent the majority of my work hours (and many outside of work hours) attending events to celebrate all that is our wonderful elderly population. One of the unmistakable perks of Senior's Week events are that they are almost always catered. I'm talking three course lunches and drinks. Last week I ate enough soup and roasts and corned beef and cake to last me a long while. All washed down with a white tea, of course. These meals are accompanied by MC's and entertainers and served up typically by students from the local high schools. I'm of that age now where I nod in agreement when Karen next to me says "wow, how wonderful that kids these days are so happy to help."
The desserts in particular are always great at these events as they're usually the dishes you'd find in your old Women's Weekly cook books. Sticky date puddings and lemon cheesecakes, chocolate brownies and vanilla sponge.
Which brings me to this dessert. The lemon delicious pudding is a well known Australian and New Zealand dessert, apparently also gracing old English cook books as far back as the 17th Century. The pudding is exactly as it's name suggests - lemony and delicious. A smooth custard-like texture with a sponge on top made with a only one batter. This dessert is simple to make, light and fluffy and quite summery, despite being a warm pudding. Serve with thick custard if you are in the midst of winter, or enjoy with freshly cut fruits and berries.
Lemon Delicious Pudding
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 people 1x
- Category: Dessert
Ingredients
- 3 eggs (, separated)
- ⅓ cup Natvia natural sweetner
- 1 cup milk
- 1 tbsp self-raising flour
- 1 tbsp grated lemon rind
- ½ cup lemon juice
- ½ tbsp extra Natvia natural sweetner
- Butter (, for greasing)
Instructions
- Preheat oven to 160ºC.
- In a bowl, combine egg yolks and Natvia. Beat until pale and creamy in appearance.
- Add milk, flour, lemon rind and lemon juice.
- In another bowl, beat egg whites to soft peaks. Add in extra half tablespoon of Natvia and beat until well dissolved.
- Fold whites gently into yolk mixture. Divide mixture into four well-greased ramekins. Place ramekins into baking dish filled with a little water. Bake pudding in the oven for 30-35 minutes. Puddings should jiggle a little when ready.
- Serve with warm cream or custard.
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This recipe is in collaboration with Natvia
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