Sep 16, 2019
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Comments Off on ⁣ lemon curd PUDDING!! if you missed it, I posted this new recipe last week – it…

⁣ lemon curd PUDDING!! if you missed it, I posted this new recipe last week – it…

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⁣🍋😍 lemon curd PUDDING!! if you missed it, I posted this new recipe last week – it’s my take on one of our family favourites 🤗 the full recipe is below & also linked it in my BIO✌🏻 hope you all had a great weekend! x⠀⠀
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INGREDIENTS⠀⠀
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85g salted butter⠀⠀
1 1⁄2 cups raw castor sugar or raw sugar⠀⠀
Zest of 2 lemons⠀⠀
1 tbs vanilla extract⠀⠀
3 eggs, separated⠀⠀
90g self-raising flour⠀⠀
2 cups full cream milk⠀⠀
Juice of 3 lemons (roughly 200ml)⠀⠀
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METHOD⠀⠀
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– Preheat your oven to 170C / 340F (fan-forced oven).⠀⠀
– In a stand mixer or using hand beaters, beat the butter and sugar until fluffy.⠀⠀
– Add the egg yolks to the butter mixture one at a time, beating between each addition.⠀⠀
– Add the lemon zest and vanilla, and beat until incorporated.⠀⠀
– Using a spatula, fold in the flour, then the milk, then finally the lemon juice.⠀⠀
– Beat the egg whites until stiff peaks form and fold into the mixture.⠀⠀
– Pour the mixture into a lightly greased baking dish (I use a dish roughly 20cm by 30cm).⠀⠀
– Place the baking dish into a larger tray* and slide into the oven.⠀⠀
– Pour hot water into the tray until it rises about halfway up the baking dish.⠀⠀
– Bake at 170C / 340F for 40 minutes (fan-forced oven).⠀⠀
– Once cooked, remove from the oven and set aside to rest for 5 minutes before serving.⠀⠀
– Serve with fresh cream, yoghurt or ice cream.⠀⠀
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*I find it easiest to use the full-width baking tray that is already in my oven (the one that comes with your oven) as it fits securely in the oven and is also big enough to hold a large baking dish. I place the dish into the tray in the oven and then pour the hot water into the baking tray.

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