Sep 16, 2019
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Comments Off on ⁣ NEW RECIPE lemon curd PUDDING this is my take on one of our family favourite…

⁣ NEW RECIPE lemon curd PUDDING this is my take on one of our family favourite…

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⁣✨ NEW RECIPE 👉🏻 lemon curd PUDDING 🍋😍 this is my take on one of our family favourites – it’s extra tangy & you’ll find that there’s lots of that delicious creamy lemon curd at the bottom of the pudding… the best part if you ask me! i’ve copied the full recipe below & also linked it in my BIO 🤗 hope you all enjoy! x  #gatherandfeast⠀


INGREDIENTS⠀

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)⠀


METHOD⠀

– 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.⠀

*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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