During the Easter vacation, I tried to find little treats that would be suitable to serve the extended family and a lemon pudding came to mind. This is an easy dessert that bakes in the oven in an ovenproof dish. It takes few ingredients and limited effort to make.
With limited kitchen space and equipment, easy tray bakes are great recipes to keep at the back of your mind or in your recipe book.
The lemon pudding does not make for a good dish if you want something pretty to serve, but it tastes delicious. Unfortunately, it does not make for pretty pictures, as it easily looks like slop on a plate, but as a family dessert it is nice and easy. The recipe here serves 6 to 8 people, but you can easily double the recipe and use a larger oven dish to make it for a larger crowd too.
120 grams butter at room temperature, plus a little extra for greasing
175 grams sugar
2 tsp vanilla sugar
4 large eggs, separated
3 lemons (zest from one and juice from all 3)
40 grams flour
300 ml milk
Set the oven to 175 degrees Celsius.
In your stand mixer, whisk the butter, sugar and vanilla sugar until light and airy. Scrape down the sides occasionally when mixing.
Add the 4 egg yolks, one at the time and mix well.
Add the lemon zest and flour and mix until the batter is smooth.
Set the mixer to the lowest speed and ddd the lemon juice a slowly and then the milk. Once all the liquid is added, mix well for one minute to ensure it is properly mixed and with no lumps.
Using a hand mixer and a separate clean bowl, whisk the egg whites until stiff and glossy.
Add the egg whites to the batter and fold in using a silicone spatula.
Grease a 1,5 litre ovenproof dish and pour the batter into it.
Put a deep roasting tin with 1,5 cm boiling water in the oven and carfully place the dish with the lemon pudding batter in the water bath.
Cook the lemon pudding in the oven in the water bath for 45 minutes. It should be golden and slightly cracked on the top. It should still be wobbly in the center.
Let it cool for 10 minutes or so before serving.