It’s hard to argue with a recipe that uses whole ingredients. One entire lemon, pith, rind and all goes into Donna Hay’s whole lemon pudding – a thick, spoonable tart-sweet dessert. That’s one less lemon sitting in your winter fruit bowl, and one more dish to enjoy after dinner, spooned over ice cream for the hot-cold fiends.
The only problem with this whole recipe (forgive me Donna) is that it requires three egg yolks to make. I’ve been separating a lot of eggs lately for recipes and wasn’t in the mood to add three more whites to the collection – after all, there are only so many any one person can handle. If this is enough to put you off, don’t worry, I’ve taken on the noble (delicious) task of testing the recipe with one whole egg instead.
The recipe also calls for cornflour to thicken. I halved it for a curd/custard-like consistency but if you want more of a tart filling firmness then bump it back to the original two tablespoons.
Whole lemon pudding with a whole egg
Just blend them all together and bake Source: Camellia Aebischer
Take:
- 1 whole lemon
Cut it into eight pieces and remove all visible seeds. Place it in a blender with:
- 1 ½ cups caster sugar
- 30 g butter
- 1 egg
- ¾ cup cream
- 1-2 tbsp cornflour
Puree until smooth and pour into a small cake tin or four 1 cup ramekins. Bake at 160°C for 20-25 minutes or up to 30 for large size, until just set.
Serve hot or cold with vanilla ice cream.
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