I sometimes wonder what on earth I did before we had one – I use lemons in just about everything! Our tree produces ginormous yellow lemons with a thick rind and heaps of juice, perfect for making preserved lemons, lemonade, lemon and herb vinaigrette, or anything which requires lemon zest. Generally, Winter is citrus season, though our lovely lemon tree is quite established now and provides us with lemons year round (and in the wintertime, no one leaves this house without taking a bag of lemons home with them).
I have a draw full of (overflowing actually) recipe clippings from various magazines. Basically, a draw full of inspiration. The unusual cold spell we have been experiencing lately has made me crave comforting wintery foods.
This lemon delicious pudding recipe is taken from one of the many cut outs. Unfortunately I am unable to provide citation because the clipping is fairly ancient now, I can’t for the life of me remember where it’s from. I have adapted it very slightly by replacing the plain flour with coconut flour, and in doing so have created a fabulous gluten free dessert. As only 4 tablespoons of flour are required for the batter, the type of flour used is unimportant. Just use what you have on hand.
So before I give you the recipe details, I just wanted to add a little note on safety and technique.
The puddings, like most puddings, are baked in the oven in a water bath. The water bath requires boiling water. It is much easier and safer to place the ramekins in the baking dish, place it on the rack in the oven and then fill the baking dish with water. Then you no longer run the risk of spilling water into your pudding batter, or worse still, burning yourself. Also, when removing the stupid hot ramekins from the oven once cooked, there is also the potential to hurt yourself quite badly if you drop them into the boiling water and splash yourself.
I have learned these little things over the years – burns hurt. So be careful friends!
Lemon Delicious Pudding
adapted from a recipe cut out from an unknown magazine
– 50g butter
– 3/4 cup sugar (use coconut sugar to make this paleo friendly)
– finely grated zest and juice from 3 lemons
– 4 eggs, separated
– 4 Tbsp coconut flour
– 1 cup milk (or almond milk)
Boil the kettle and preheat your oven to 180 degrees C.
Place the butter and sugar into a mixing bowl and beat until pale and fluffy. Add the zest, juice, and coconut flour and mix again until combined. Next add the egg yolks and milk and beat once again. Don’t worry if your mix is a bit lumpy, the lemon juice tends to curdle things but this will not affect the final result.
Beat your egg whites until they start to hold their shape. Now egg whites can be a bit tricky so just ensure you do not mix them for too long – sometimes they can start to collapse on you which can be seriously annoying.
In small batches, gently fold the egg whites into the lemon mixture. Do this carefully so you do not knock to air out of them. Once combined you can pour the batter into 4 large buttered ramekins. Place these ramekins into a large sturdy baking dish and place into the oven. Pour boiling water into the baking dish to create a water bath for the individual puddings, and leave to bake for 30 mins.
Carefully remove from oven (see note above) and leave to cool for 5 minutes or so.
Sprinkle with pure icing sugar for extra prettiness and serve with cream, creme fraiche (my personal favourite) or full fat yoghurt.