Lemon delicious pudding

 When I was in year seven in 1978 all students had to undertake a subject called Home economics - the boys took 1 term and then went onto woodwork and metal work. The girls stayed in "home ec". It was certainly a different time (a different century in fact) and no one seemed to be bothered by this demarcation in what boys and girls were taught. I have to admit, although I wanted to do metal work too I really didn't mind staying in home ec. We did learn to cook some delicious dishes that formed the foundations of all I cook today.

Our text book has become an Australian classic - Cookery The Australian Way. This book, first published in 1966 and now up to its 11th edition, was written by Life members of Home Economics Victoria https://www.homeeconomics.com.au/curriculum-support/cookery-the-australian-way. I still refer to this today - its explanations are clear in both the recipes but also the food science behind the gastronomy. As you can see my copy is starting to show its age, but certainly well loved!

Lemon delicious was one of those recipes we all learned - the magic of having a batter transform into a cake on top with a rich sauce underneath highlighted many cooking techniques - creaming butter and sugar, separating eggs, whipping egg whites, folding and using a bain-marie. A bain-marie is a water bath used to gently heat or to keep food warm over a period of time. In this instance we are using it to gently heat our ramekins to allow the cake to cook and the sauce to remain liquid. In the 70's packet mixes of self saucing puddings were a common grocery item - this was one of the first times I learned to make something from scratch that normally came from a packet. It definitely seemed like magic. I remember proudly cooking Lemon delicious for my grandmother. Not one to give praise lightly, Gramma said "you can cook this again" - I took that as very high praise :)

 My version of this classic dish isn't exactly the same as that in my old text book. A search of the CWA cookbooks, the PWMU cookbooks and those of Australian icon chefs Stephanie Alexander and Maggie Beer, show a wide variety in the quantities of the butter and eggs, and a variety in the order in which you add the ingredients, but all result in the same light fluffy cake and luscious citrus sauce. It is also a straight conversion of GF flour to wheat flour without any change in amounts or need to add anything to make the cake rise. This is one recipe you are bound to have all the ingredients for in your pantry and fridge, and that the whole family will enjoy.

 I prefer to make 6 individual dishes, but if you prefer you can use a 6 cup dish and bake at 160°C (fan forced) for 1 hr until the cake is golden and springs back to the touch. 

 To watch me make Lemon Delicious pudding click on the YouTube link below the recipe.

Recipe

Serves 6

• 60 g salted butter (at room temperature)

• 330 g castor sugar

• Zest of 1 lemon (approx 1 tsp)

• 125 ml lemon juice (approx 2 lemons)

• 3 large eggs separated

• 375 ml milk

• 3 tbl self raising flour (GF) (30 g)

• Extra butter for greasing

• Cream to serve

Preheat oven to 160°C (fan forced)

Grease six 1 cup oven proof dishes/ramekins with butter.

In a large bowl, cream butter, castor sugar and lemon zest until pale. Add egg yolks and mix well.

Add 1/3 flour and mix well. Then add 1/3 milk and mix. Continue alternating flour and milk mixing well in between to form a smooth batter.

Add lemon juice and stir.

In a separate bowl, whip egg whites until stiff.

Gently fold egg whites into batter.

Ladle the batter into the ramekins. Place ramekins in a baking dish. Pour hot water into baking dish, to come half way up sides of ramekins.

Bake for 45 mins.

Allow to cool a little, before serving with a dusting of icing sugar and cream.

Updated october 2023