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
150g soft light brown sugar
175g unsalted butter
3 large free-range eggs
200g self-raising flour
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
Three lemons zested (use the zest for lemon sugar or another recipe)
150g granulated sugar
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.
2 small lemons
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
- 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.
- 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.
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