Lemon twice pudding

When you want to make an everyday meal a Sunday feast to spoil the family, you need to make a warming traditional pudding. This nursery favourite with the addition of Lemon thyme certainly hits the comfort G spot! (G for greedy)

Light fluffy sponge with silky lemon sauce, serve hot from the oven for maximum pleasure!

Light fluffy sponge with silky lemon sauce, serve hot from the oven for maximum pleasure!

You will need:

60g salted butter

120g golden caster sugar

1tsp vanilla bean paste

Zest of two lemons

1 tsp lemon thyme leaves

Juice of 1 large lemon

2 large organic eggs, separated

60g self-raising flour

280 ml milk

How to:

Preheat your oven to 200C/180Cfan/ gas mark 6 and butter an ovenproof dish.

Cream together the butter, sugar, vanilla, lemon thyme and zest. Add the yolks and flour, beating together to combine fully before adding the lemon juice and milk. Mix well.

In a separate clean and dry bowl, whisk the egg whites until firm then gently fold into the liquid mix. Pour into the buttered dish and place in a bain-marie (a larger dish/tray and fill with boiling water half way up dishes sides).

Transfer the bain-marie to the oven for approx 40 minutes, until golden and firm on top. Serve each spoonful with the puddings own lemon sauce and a drizzle of double cream. Eat straight away.

4 thoughts on “Lemon twice pudding

  1. Pingback: Lemon twice pudding | thecookingcuddle

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