Ethereal Lemon or Passionfruit Custard Pudding

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

Ingredients:

juice and grated rind of 1 lemon
2 tbsp sugar
1 egg, separated
2 tbsp flour
50 ml milk
1 tsp poppyseeds

Method:one

1. Preheat the oven to 150 °C.
2. Dissolve the sugar into the lemon juice.and
3. Whisk the egg yolk and flour together, then pour in the sugary lemon juice, rind, milk and poppyseeds. Mix well.
4. In a clean bowl, whisk the egg white till soft peaks form. (You should be able to invert the bowl without them falling out.)
5. Fold the egg white gently into the lemon mixture and turn into a deep baking dish.
6. Bake for 20 minutes till the top turns brown.
7. 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.

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