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hOme.beardedDonkey - Donna Hay's Lemon Delicious Pudding
Donna Hay's Lemon Delicious Pudding 
For a wedding present we were given a Donna Hay cook book. The one we got is called Modern Classics Book 2. It has desserts in it. I've made a few of the recipes in this book and some of them are insanely good. Baked cheesecake is one of my favourites, but I found the lemon puddings in here to be worthy of a bearding.

If you like lemon or citrus try this out. it is very sour, but there is enough sugar in it to make it just a little sweet too. The texture is amazing from a spongey cake on top, slowly changing to a liquid at the bottom. But be careful! That sauce at the bottom is very hot when freshly cooked.
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Standards:
1 cup = 250mL
1 tsp = 5mL*
1 tbsp = 15mL*

* according to Google

Required Utensils:
- Measuring cups
- Measuring spoons
- Knife
- 2 x large mixing bowls
- Fine grater/zester
- Electric mixer
- Sieve
- A cup or glass (for separating eggs)
- Juicer (if using fresh lemon juice)
- Whisk
- Wooden spoon
- Greaseproof/"tracing" paper
- Oven proof cups/ramekins. - If you are unsure whether your cups are oven proof, look at the bottom and it should have it printed on them. Or it might say something like "oven to table". If it doesn't, I wouldn't trust that they are.
- Kettle
- Oven tray

Ingredients:
40g butter, softened
3/4 cup caster sugar
1 tsp finely grated lemon rind
2 eggs, seperated
2 tbsp plain flour
1/2 tsp baking powder
1/3 cup lemon juice
1 cup milk

Note: You can use a large lemon in place of lemon rind and 1/3 cup lemon juice. 1 large lemon will give you enough rind and SHOULD give you enough juice for the recipe. Have some extra lemons/lemon juice on hand if it is short.

Method:
1. Preheat over to 180C (356F).
2. Grease 4 large ovenproof tea cups or 4 x 1 1/2 cup (375mL) capacity ramekins.
3. Beat butter and sugar with electric mixer until 'pale'.
4. Add the lemon rind and egg yolks, beat until smooth.
5. Sift the flour and baking powder into mixture and beat to combine.
6. Add the lemon juice and milk, beat until smooth. (Be careful when beating the milk it splats a bit!)
7. Whisk the egg whites in another bowl until stiff peaks form. Fold into the lemon mixture using a wooden spoon.
8. Pour the mixture evenly into the greased cups, then place them in an oven tray.
9. Fill the oven tray with enough boiled water to come halfway up the side of the cups. Bake for 20-25 mins or until risen and golden. Allow to cool slightly before serving. Makes 4.

Visit Donna Hay's official website.

Nathan 
PS: I wouldn't adulterate this dessert with anything either. It stands alone as a dessert in my opinion.

Administrator (Catfish) 
PS: If you are reading this recipe, this is the page on my website that brings the most visitors to my website! The webstats prove it! So leave a message damn you, all you, Donna...Hay...Lemon...Delicious recipe ...looker...upperers!

jodie Stanley 
Saw this recipe the other day in a magazine and thought awesome then forgot about it. This is afternoon tea for me : ) Beard ya

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