This dessert is lip smackingly good, moist and sweet, tangy and hot — a burst of flavours and still light. It’s super easy to make. It was originally a steamed pudding — but as most people don’t have a steamer I’ve baked this to make life easier and it works a treat. You can make your own lemon pulp for the top, or if you are under pressure for time, buy a good supermarket alternative — these will be more bake stable for the topping than a home made curd.

Stem Ginger and Lemon Pudding

Ingredients

150g soft light brown sugar

175g unsalted butter

3 large free-range eggs

200g self-raising flour

75ml milk

3 chunks stem ginger finely chopped

1 ¼ tsp. ground ginger

Finely grated zest of 1 lemon

Juice of 1 lemon

6 tbsp. lemon curd or make your own lemon puree

Lemon puree

Three lemons zested (use the zest for lemon sugar or another recipe)

150g granulated sugar

Method:

Remove the pith from the lemons, and slice thinly — pick out any seeds.

Blend the lemons in a food processor then pour into a pot with the sugar.

Cook over a low heat until the sugar dissolves, then simmer gently for two to three minutes until it thickens.

Set aside to cool.

Candied Lemon

2 small lemons

225gr sugar

Juice of one lemon

½ cup of water or just enough to dissolve the sugar

These are easy to make as long as you are going to be around the kitchen for a

little time.

Method:

• Cut lemons into 1/8-inch-thick rounds, discard seeds.
• Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved.
• Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 30 to 40 minutes or until slightly translucent and rinds are softened. Remove from heat.
• Place slices in a single layer in a parchment, paper-lined pan, using tongs.
• Cool completely (about one hour). Cover and chill, two hours to two days. Reserve syrup for another use.

Lemon pudding

Method:

• Pre heat the oven to 175 C
• Butter the base and sides of six individual pudding moulds.
• In the bowl of an electric mixer with the spade attachment beat the butter, lemon
• zest, chopped ginger and sugar together until light and fluffy.
• Add the eggs one at a time beating well between each addition.
• Reduce the speed and add the lemon juice, slowly increase the speed and beat again until the batter is smooth not curdled.
• Sift together the flour and ginger. Gradually add the flour to the mix beating lightly between each addition.
• Put a spoonful of lemon curd or puree into the bottom of each pudding mould.
• Carefully top with the pudding batter. Fill 2/3 of the way up.
• Place on a baking tray then cook until golden and a skewer inserted in the centre comes out clean. About 20 to 25 minutes.
• Once cooked turn allow to cool a little.
• To serve turn upside down onto a plate.
• Decorate with lemon curd and crystallized ginger and candied lemon if you choose to make it.

If you want to contact Mercy email info@wickeddesserts.ie