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Lemon Pudding | Baking a Top-notch Lemon Pudding Under 60 Seconds

making lemon pudding - Healthsoothe
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Lemon pudding comes from a recipe that is a modern adaptation of a medieval drink called a posset, which was popular from the Middle Ages to the early 19th century. This was a hot milk or cream mixture thickened with acidic wine or cider.

Ingredients

Scale
  • 2 cups or 473ml of heavy whipping cream
  • ⅔ cups or 135g of granulated sugar
  • Finely grated zest of 1 lemon
  • 6 tablespoons or 89ml of lemon juice
  • 1 cup (about 150g) of blueberries, raspberries, sliced strawberries, or blackberries, to garnish

Instructions

  • First, spray six (6-oz) ramekins with nonstick cooking spray then begin making the batter by whisking the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt in a large bowl.
  • Add the flour and sugar and whisk until smooth.
  • In a separate bowl, beat the egg whites until soft peaks form.
  • When you lift the beaters out, the peaks should curl.
  • Whisk a bit of the beaten eggs into the lemon mixture to lighten it. Then add the remaining beaten egg whites to the mixture.
  • Gently fold with a rubber spatula until the mixture is smooth.
  • The batter will be light, foamy, and liquid-like.
  • Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into 6-oz (180-ml) ramekins (it will come almost to the top). Using a teapot or pitcher, pour room-temperature water into the pan to reach halfway up the sides of the ramekins. The water bath (also called a bain marie) regulates the temperature and keeps the cake baking at a gentle temperature so the custard, or pudding, can form.
  • Carefully place the baking pan in the oven and bake for about 45 minutes, or until the cakes are puffy and lightly golden on top.
  • Using tongs, carefully remove the ramekins from the baking dish and let them cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that’s okay.) Dust with Confectioners’ sugar and serve with berries, if desired. Enjoy!

Notes

  • The recipe is easily doubled.
  • The recipe can be prepared up to 2 days in advance.
  • Once completely cool, cover the cakes with plastic wrap and store them at room temperature.
  • Before serving, preheat the oven to 350°F and set a rack in the middle position.
  • Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.

Nutrition

Keywords: Lemon Pudding

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