Hot Lemon and Bay Pudding

A magical pudding with a light lemon sponge on top and a rich custardy base, enhanced with the aromatic touch of bay leaves.

By @we_are_food

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 0 butter softened, for greasing
• 25 grams unsalted butter
• 225 grams caster sugar
• 3 eggs large, free-range or organic
• 3 egg yolks
• 30 grams plain flour
• 3 pieces lemon zest
• 3 pieces lemon juice
• 250 milliliters whole milk
• 3 egg whites
• 1 fresh bay leaf
• 0 icing sugar for serving

Instructions

1. Preheat the oven to 180°C/160°C fan.
2. Lightly grease a 1.2-liter pie dish with softened butter.
3. In a mixing bowl, cream 25g of unsalted butter with 225g of caster sugar until sandy.
4. Separate the egg yolks and whites from 3 large eggs.
5. Mix the egg yolks into the butter and sugar mixture, then add 30g of plain flour.
6. Add the zest and juice of 3 unwaxed lemons, then mix in 250ml of whole milk.
7. Whisk the egg whites until stiff peaks form.
8. Gently fold the egg whites into the batter.
9. Place a fresh bay leaf in the bottom of the greased dish.
10. Pour the batter over the bay leaf and bake for 40 minutes until the top is golden and set.
11. Dust with icing sugar and serve immediately, or chill for later.