The delicious Delia Smith Lemon Pudding calls for a multitude of ingredients, including sugar, cornstarch, lemon zest, heavy cream, whole milk, egg yolks, and fresh lemon juice. With just 20 minutes of prep time, you can whip up four servings of this sugary, citrus-flavored treat.
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💗 Why You’ll Love This Lemon Pudding Recipe:
- Luscious Texture: A silky and smooth texture that melts in your mouth.
- Zesty Citrus Flavor: The perfect balance of sweet and tangy lemon goodness.
- Versatile Pairings: Complements well with various accompaniments like berries and cream.
- Effortless Preparation: Simple recipe for a delicious homemade treat without the hassle.
❓ What Is Delia Smith Lemon Pudding Recipe?
Delia Smith Lemon Pudding is a silky dessert blending sugar, lemon zest, cornstarch, whole milk, cream, egg yolks, fresh lemon juice, and a pinch of sea salt.
🍋 Delia Smith Lemon Pudding Ingredients
- 3/4 cup granulated sugar
- Zest from 2 medium lemons
- 3 tablespoons cornstarch
- 3/4 cup whole milk
- 1 cup heavy cream
- 3 egg yolks
- 3/4 cup freshly squeezed lemon juice
- Pinch of fine sea salt
- Fresh strawberries for garnish (optional)
👩🍳How To Make Delia Smith Lemon Pudding
- Preheat the oven to 180°C (350°F).
- Beat together the sugar and butter until light and creamy.
- Gradually add the beaten eggs, alternating with the flour.
- Stir in the lemon zest and juice, followed by the milk.
- Pour the mixture into a baking dish and place it in a roasting tin filled with hot water.
- Bake for 35-40 minutes until the top is golden and the pudding is set.
💭 Recipe Tips
- Zest Technique: Gently rub lemon zest into sugar for enhanced flavor extraction.
- Fresh Lemon Juice: Opt for freshly squeezed lemon juice for the brightest and most authentic taste.
- Straining Step: Strain pudding through a fine-mesh strainer for a silky-smooth texture, eliminating lumps or zest particles.
- Prevent Skin Formation: Avoid skin formation by placing plastic wrap directly on the pudding surface during chilling.
🍨 What To Serve With Lemon Pudding
Pair lemon pudding with whipped cream, fresh berries, mint, vanilla ice cream, shortbread cookies, raspberry sauce, and a sprinkle of lemon zest for a delightful combination.
How To Store Leftovers Lemon Pudding?
- In the Fridge: Store leftovers lemon pudding in an airtight container in the refrigerator for up to 3 days.
- In the Freezer: Store your leftovers lemon pudding in the freezer bag for 3 months.
How To Reheat Leftovers Lemon Pudding?
- In the Oven: Place leftovers lemon pudding in a preheated oven for 10-15 minutes at at 350°F.
- In the Microwave: Reheat leftovers lemon pudding portions for 30-60 seconds with cover with a microwave-safe lid.
FAQ’S
Can I Use Bottled Lemon Juice Instead Of Freshly Squeezed?
Freshly squeezed lemon juice is recommended for optimal flavor; bottled juice may lack vibrancy and alter the taste.
Can I Use A Different Thickening Agent Than Cornstarch?
Cornstarch is crucial for achieving the desired consistency; using alternatives may affect the texture of the pudding.
How Do I Know If The Pudding Is Done Chilling?
The pudding is ready when it is firm to the touch. Ensure it has chilled thoroughly before serving.
What Can I Do If The Pudding Is Too Runny After Chilling?
If the pudding is too runny, you can adjust the consistency by adding a small amount of cornstarch and briefly heating it to thicken.
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Delia Smith Lemon Pudding Nutrition Facts
- Calories: 311kcal
- Carbohydrates: 37g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Polyunsaturated Fat: 6g
- Cholesterol: 140mg
- Sodium: 59mg
- Fiber: 1g
- Sugar: 30g
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- Delia Smith’s Winter Collection: 150 Recipes for Winter
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Delia Smith lemon pudding
Description
The delicious Delia Smith Lemon Pudding calls for a multitude of ingredients, including sugar, cornstarch, lemon zest, heavy cream, whole milk, egg yolks, and fresh lemon juice. With just 20 minutes of prep time, you can whip up four servings of this sugary, citrus-flavored treat.
Ingredients
Instructions
- Preheat the oven to 180°C (350°F).
- Beat together the sugar and butter until light and creamy.
- Gradually add the beaten eggs, alternating with the flour.
- Stir in the lemon zest and juice, followed by the milk.
- Pour the mixture into a baking dish and place it in a roasting tin filled with hot water.
- Bake for 35-40 minutes until the top is golden and the pudding is set.
Notes
- Zest Technique: Gently rub lemon zest into sugar for enhanced flavor extraction.
Fresh Lemon Juice: Opt for freshly squeezed lemon juice for the brightest and most authentic taste.
Straining Step: Strain pudding through a fine-mesh strainer for a silky-smooth texture, eliminating lumps or zest particles.
Prevent Skin Formation: Avoid skin formation by placing plastic wrap directly on the pudding surface during chilling.