City Palate

The Harvest Issue - September October 2017

Lemon Pudding Cake
Lemon-Pudding-Cake

Nov/Dec 2014

from Jennifer Norfolk

From Deborah Madison’s The Savoury Way. Heavenly satisfaction.

3 T. unsalted butter

3/4 c. sugar

grated zest of 2 lemons

4 eggs, separated

1/3 c. freshly squeezed lemon juice (1 or 2 lemons)

3 T. flour

1 c. milk or light cream

grating of nutmeg

1/8 t. salt

Preheat the oven to 350°F. Heat a kettle of water for the water bath.

Cream the butter and sugar together, then stir in the lemon zest and the egg yolks, one at a time, beating until the mixture is smooth. Stir in the lemon juice, then add the flour, milk or cream and nutmeg.

In a clean bowl – make sure your whisk is free of fat so your egg whites will whip up – beat the egg whites with the salt until they form soft peaks (like the Dairy Queen curl). Fold this gently into the lemon batter. Pour the mixture into a 6-cup baking dish or individual ramekins. Set the dish/ramekins in a large pan and add enough of the hot water to come halfway up the sides. Bake for 25 minutes for the ramekins and 40 minutes for the single dish. Serve the pudding warm or chilled.

Serves 4 to 6.


Desserts