Several years ago, my sister in law let me borrow the most amazing cookbook. It's called Irish Traditional Cooking, and I immediately fell in love with it. When I eventually had to give the book back, I ordered my own copy asap. I can honestly say that I have loved every recipe I have made from it! Now, to be fair, there are plenty of recipes that I have not tried (and almost certainly will never try). Things like offal and cockles just don't appeal to me that much. :) My favorite recipes so far, though, have been the breads and desserts.
I made this lemon pudding for the first time for St. Patrick's Day in 2008, and I've made it many times since. It's pretty much just delightful in every way. As it bakes, the pudding separates into two layers... a dense, almost caky layer on the top, and a luscious pudding layer on the bottom. I love the mixture of creamy sweetness and lemony tartness. And adding a touch of fresh whipped cream takes it to an amazing new level. I love that it starts with such basic, straightforward ingredients, and becomes such an elegant, decadent dessert. And best of all, it's really easy to make! Try it, and you'll love it as much as I do!
Irish Lemon Pudding
adapted from Irish Traditional Cooking
2 tablespoons butter
1/4 cup sugar
2 eggs, separated
1/2 cup flour
2 lemons, zested and juiced
1 1/4 cups milk
Preheat oven to 350. Cream the butter and sugar well. Add the egg yolks one by one, then add the flour. Add the lemon zest and juice, followed by the milk, and mix well. In a separate bowl, whisk the egg whites until stiff. Fold gently into the lemon mixture until incorporated. Pour into a 8-9 inch pie pan or cake pan. Bake for 40 minutes, or until very lightly browned and set. Sprinkle with powdered sugar and serve warm with freshly whipped cream.
Note: I like to double the recipe and bake it in a 9 inch springform pan (with a baking sheet underneath, just in case of any drips). I like thicker layers of pudding, and I think it makes for a prettier presentation.
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I'll have to check out this book - my other half is Irish :)
ReplyDeleteSarah @ A Cat-Like Curiosity
Wow, that looks like pure deliciousness. Pinned to try soon!
ReplyDeleteThis looks wonderful! New follower. :)
ReplyDeleteOh, I like this!
ReplyDeleteSherry
This looks simple and perfect, I definitely want to give it a try.
ReplyDeleteYummy, can't wait to try this. Would love for you to come to my link party on Tuesday @ memoriesbythemile.com Hope to see you there.
ReplyDeleteWanda Ann @ Memories by the Mile
Gorgeous! I must try this one. ñam!
ReplyDeleteLucky me! I live close enough, and am spoiled enough that Alicia brought over two generous servings of this bad boy with a more than ample supply of rich and fluffy whipped cream. Needless to say, my husband's fork never stood a chance. Out of my way lemon pudding! Loved it.
ReplyDeleteCan you tell me how long you baked it when you doubled the recipe? It sure looks delicious.
ReplyDeleteI don't remember exactly, but I think it only needed about five minutes longer (so 45 minutes total). I usually just judge whether it's done based on how set it is (if it jiggles a lot on top, it's not done) and if it's very lightly browned around the edges. Sometimes I also stick a toothpick into just the top layer (about 1/4 -1/2 inch in) to see if it comes out clean. The top layer is almost like a moist cake, so it should be cooked through before you pull it out. The good thing about this recipe is that a few minutes more or less aren't going to make a huge difference. I would suggest checking at 40 minutes, and then again every five minutes or so until it's done.
DeleteIs the pudding in the photo the double recipe? Or the single recipe?
ReplyDeleteIt's the double recipe.
DeleteIs there a link to print the recipe card? I couldn't find one. When I try to print the pages, the recipe card gets split in two, part on the first page and part on the 2nd page.
ReplyDeleteSorry about that! I just added one. I haven't made it through all my recipes yet to add the printable link, but this one is updated now!
DeleteThat is SO beautiful! LOVE lemon!
ReplyDeleteI know you said serve warm, how is it not warm? I thought about taking it for lunch at church and would probably have to make it the night before.
ReplyDeleteIt's actually great both ways! I think it's very best fresh and warm, but I've eaten it at room temperature, or even chilled in the fridge, and it was still awesome!
Deleteif you double the recipe, like suggested, how long to you bake it for? the same 40 minutes?
ReplyDeleteThanks!
-Tracy
Thank you for such a delightful recipe! I made it today but was uncertain about exactly how much juice to expect from four lemons. (My lemons were enormous!) the custard was runnier than I thin I it should have been, and the tartness was on the verge of overwhelming. We just sweetened the cream much more than usual... ;) A rough volume estimate for the lemon juice would be helpful next time around! Thanks again!
ReplyDeleteDo you think this will turn out okay if made with Splenda? Does this pudding have a thin crust on top after baking? It looks fantastic.
ReplyDeleteTried it today (doubled the recipe) and everyone in the family loved it- even those who aren't lemon fans. Super easy! Thanks!
ReplyDeleteIve made this twice and both times its been a hit. Just wondering if anyone who used the springform pan had issues with leaking out of the bottom of the pan. The second time I made it used orange which was lovely :-)
ReplyDeleteI think that mine leaked a little one time that I made it, but not the other times. I have no idea why. I absolutely love the idea of trying it with oranges! I'm definitely going to do that!
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