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Lemon pudding with candied orange segments and vanilla anglaise
My mother passed this recipe on to me back when I first started my cooking career, and I liked it so much that I kept it in my recipe folder. I use this lemon pudding recipe regularly. Try this lemon pudding and who knows, one day you may pass it on to someone special too.
Cream butter and sugar until light and fluffy. Add the egg yokes slowely, mixing well. Add the lemon zest. Whisk in the milk and then the flour and then fold in the lemon juice. In a stainless steel bowl, whisk the egg whites till stiff peak form and fold in half the egg whites into the lemon mixture. Carefully fold the rest of the egg whites into the mixture. Add the lemon mixture into small ovenproof dishes. Place the filled dishes into an oven tray with sides and half fill with hot water. Cover with foil and bake in an oven, 360F for 30 minutes or until the pudding becomes firm.
To candy the orange, peel the orange and slice the segments out of the orange. Heat 2 tablespoons of sugar and 2 tablespoons of water until the sugar reaches 280F. Place the segments onto toothpicks and dip into the hot sugar. Take out and place onto greaseproof paper and sprinkle with sugar.
To make the vanilla an glaise, add the milk and sugar into a small pot and bring to the simmer. Whisk the egg yokes and split vanilla pod in a small bowl and add the simmering milk into the egg yolk mixture. Place the mixture back into the pot and over a low heat, stir the glaise with a wooden spoon until the glaise becomes thick. Strain and place into a container and refrigerate.
When plating this dish. Place the cold vanilla an glaise in the bottom of a large flat soup or pasta bowl. Re heat the lemon pudding in the oven or microwave and when the lemon pudding is hot, place on top of the vanilla an glaise. Around the pudding, place 5 of the candied orange segments and a teaspoon of double cream on top of the lemon pudding. Dust with icing sugar and garnish with a sprig of peppermint.
Lemon pudding
6 ounces soft butter
12 ounces sugar
8 egg white
8 egg yokes
3 lemons zest
17 ounces milk
3 ounces plain flour
6 tablespoons lemon juice
Candied orange
2 oranges, peeled and cut into segments
2 tablespoons sugar
2 tablespoons water
Vanilla An Glaise
4 ounces sugar
16 ounces milk
6 egg yokes
1 vanilla pod
Time to make 2hrs Serves 6 – 8
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