lemon pudding

uh, i always hate it when i made something i don't like. this dessert is really wrong to be presented in the middle of summer or hot weather. i should have known that i don't like baked pudding, but this recipe really persuades me to try and learn whether or not i really hate baked pudding. in indonesia, we usually serve pudding in chilled condition and it's usually made from agar so it's lighter. we hardly like hot heavy pudding, like this lemon pudding.

for all this time i was also not a big fan of lemon, i mean i'll like it depends on how the lemon used. let's just say i love lemon-butter sauce, lemon cake, lemon biscuits, lemon macarons, etc. but i hate lemonade and any other strong lemony taste. oh, i extremely hate lemon freshener too (i know it isn't food, i just wanna share it.. hehe), i get dizzy smelling lemon. however, this pudding doesn't have a strong lemon taste, the lemon tastes just fine and the texture of the pudding is delicate.

this is jamie oliver's lemon curdy pudding recipe so i can assure you that the mistake isn't him but mine, i don't like it just because of my feelings toward lemon and baked pudding aren't that good. anyhow, i still won't persuade you to try this in a hot scorching summer, just bake this to welcome your autumn or maybe rainy day. i am so sure this lemon pudding will satisfy you, lemon lovers! and please eat this on a chilly day..

Lemon Pudding
serves 4 - 6


55 gr butter
115 gr sugar (preferably vanilla sugar)
grated rind and juice of 1 lemon
2 large eggs, separated
55 gr self-raising flour
285 ml milk, at room temperature


direction:

1. preheat the oven to 200 deg C or 400 deg F. cream the buter, sugar and lemon rind in a mixing bowl. add the egg yolks and flour and beat in, then add the milk and 3 tbsp of lemon juice and mix well.
2. whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. mix it all well but don't over mix it. pour into a buttered ovenproof dish, stand the dish in a roasting thin about a third full of water, then baked in your preheated oven for about 45 minutes until the top is set and spongy and has a nice golden color.

what happened in my kitchen?

• i think i over-baked mine. so don't let them overbaked otherwise you won't have the lemon curdy custard under the spongy meringue.
• i substituted self raising flour with 55 gr all purpose flour + 1/4 tsp baking soda + 1/4 tsp baking powder.
• i substituted vanilla sugar with 115 gr sugar + 1/4 vanilla pod, scraped seeds.

i guess that's all i can tell for now..
thanks for reading and happy baking! :)