With a name like that it better be delicious. And that’s for you to find out.
Lemon delicious seems to have originated in Australia. You must wonder what kind of a dessert is a ‘delicious’. It is a golden sponge with a creamy lemon sauce. Very light and lemony, crusty on the outside and creamy on the inside. You can also call this lemon soufflé pudding or lemon sponge.
I used lime instead of lemon. For me lemon and lime are not too different. I think any other citrus can be substituted. Orange delicious, mandarin delicious and grapefruit delicious all sound delicious.
The recipe requires self raising flour. In case you don't have self raising flour a substitute is 1 cup flour, 1½ teaspoon baking powder and ¼ teaspoon salt.
Juice of 2 lemons are required. If you are using bottled (pre-squeezed) lemon juice, use 2 - 3 tablespoons.
I froze part of the batter and baked them later two different ways:
- Fully defrosted and without a water bath: the lemon delicious rose but collapsed rather quickly. I baked it for about 20 minutes only, it was well browned outside and more moist inside compared with a normal one. Still very delicious and light, though not as light as the normal one. Because it rose and collapsed it was more concentrated, hence slightly sweeter
- Frozen and without a water bath: it was very similar to the defrosted lemon delicious, except that it took much longer.
Recipe adopted from Stephanie Alexander. Stephanie Alexander is a legendary Australian chef and she calls her version the “Ultimate Lemon Delicious Pudding”. The only change I made to her recipe was reducing the amount of sugar from 1½ cups to 1 cup. I looked at many different recipes. The main difference I found was the amount of milk and flour used. Other recipes that I liked but didn’t follow are at Gourmet Traveller (uses more flour and milk) and Masterchef Australia (uses slightly more flour and slightly less milk).
1 cup castor sugar (original recipe suggests 1½ cups)
60 g butter
3 eggs, separated
3 tablespoons self-raising flour
1½ cups milk
To serve: icing sugar and/or cream
- Heat oven to 180°C/355°C
- Butter a 1 litre oven proof dish or 6 individual ramekins.
- Zest 1 of the lemons and juice both.
- Cream butter with zest and sugar until pale and fluffy. Add egg yolks, one at a time, beating well after each addition
- Add flour and milk alternately in batches and beat well until a smooth batter forms. Add citrus juices and beat until just combined.
- In a separate bowl, whisk eggwhites until stiff peaks form. Fold one third of the eggwhites through batter to lighten, add remaining eggwhites and fold in gently until just combined. The batter may seem very runny, do not panic!
- Pour batter into prepared dish. Place in a deep roasting pan and pour in enough hot water to come halfway up the sides of the dishes.
- Bake until puffed and golden. I baked in a ramekin and it was ready to rock and roll in 35 minutes. The recipe suggests 1 hour if one large dish is used instead of a ramekin.
- Serve immediately. You can serve with a dusting of icing sugar or cream
January is #citruslove month!
Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012. Don't forget to link back to this post, so that your readers know to come stop by the #citruslove event! The twitter hashtag is #citruslove :).
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