Chefs' Recipes

Bethany Finn’s lemon delicious pudding

Don't forget the cream.
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4 - 6
20M
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1H 10M

“Mum always focused on ensuring her four children had very nutritious meals – we grew up eating lots of fresh fruits and vegetable from the local market,” says Bethany Finn. “She was an inspiration to me, a practical cook who planned well and kept to a tight budget. Nutrition was the focus at home – we didn’t have a pantry of lollies, biscuits or anything sweet. If we were still hungry after dinner, Mum’s catchphrase was ‘have an apple’, which I now say to my son. Although treats were rare, on occasion she did make this family-favourite pudding.”

Want more warm puddings to see you through the cold months?

Ingredients

Method

1.Preheat oven to 170°C. Beat butter, sugar and lemon rind in an electric mixer until pale (2-3 minutes). Add yolks, one at a time, beating well to combine between each addition, add flour, then gradually add milk, mixing until a smooth batter forms. Scrape down sides of bowl and stir in lemon juice. Transfer batter to a bowl and clean and dry mixer bowl thoroughly.
2.Whisk eggwhites in an electric mixer until firm peaks form, then gradually add to batter, gently folding in until well combined. Pour into a 1.5-litre ceramic dish, place in a deep baking tray, transfer to oven, then fill tray with enough boiling water to come halfway up sides of dish.
3.Bake until risen and golden brown on top (40-50 minutes). Cool briefly (5 minutes), then dust with icing sugar and serve with cream.

Drink suggestion: Sweet German auslese riesling. Drink suggestion by Max Allen.

Notes

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