It’s not as if everything that comes out from my kitchen is tasty. I only post recipes to stuff that comes out good and reviews of places that have good food. If not, what’s the point?
Last night, I made a “double lemon pudding” from my Good Housekeeping Baking book. (Despite its gauche title, it’s got a few gems although true to its British roots, it’s a tad heavy on the butter and sugar.) Even though it’s not very good to downsize baking recipes too much, I took the plunge by quartering this recipe and reduced the sugar for it. It came out pretty decent, although too oily despite the small amount of butter.
I decided to make it again this morning, this time with passionfruit and orange, and no butter. It was much better this time round, although a bit too sweet. I forgot to cut down the sugar according to the sweetness of the fruit. This is a surprisingly light dessert that separates slightly on baking to have ethereal sponge on top and a thick custard below. Try it, it’s quite easy.
Lemon Custard Pudding
juice and grated rind of 1 lemon
2 tbsp sugar
1 egg, separated
2 tbsp flour
50 ml milk
1 tsp poppyseeds
- Preheat the oven to 150 °C.
- Dissolve the sugar into the lemon juice.and
- Whisk the egg yolk and flour together, then pour in the sugary lemon juice, rind, milk and poppyseeds. Mix well.
- In a clean bowl, whisk the egg white till soft peaks form. (You should be able to invert the bowl without them falling out.)
- Fold the egg white gently into the lemon mixture and turn into a deep baking dish.
- Bake for 20 minutes till the top turns brown.
- Serve warm.
Serves 1 or 2.
Note: For passionfruit and orange pudding, replace the lemon and poppyseed with pulp from 1 passionfruit and the juice and rind of ½ an orange. Reduce to 1 tbsp sugar.
where did you find your poppy seeds from?
Hey Jules! Nice to see you here 🙂
Actually my mum got them from overseas. From Canada I think.