Lemon & vanilla puddle pudding

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• madchef

  26 February 2011

  madchef commented on this recipe

  Utterly divine!!!!

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• danicquinn

  26 February 2011

  danicquinn commented on this recipe

  Outrageously moreish. I made it for someone coming over for dinner, but we had very small portions in the end as I picked at it all day. Check it about 10-minutes before the end of cooking time, as it can brown quickly.

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• alicejane

  27 February 2011

  alicejane commented on this recipe

  i made the self saucing lemon pudding twice which i found to be good after a heavy meal next time i will make this recipe using the vanilla...

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• Irmgard

  27 February 2011

  Irmgard rated and commented on this recipe

  

  We had this for dessert tonight. So good! I served it with a scoop of vanilla ice cream on the side. I just love these self-saucing pudding cakes but in the past could only make them from a mix. One more from scratch to add to my recipe file!

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• Louise

  27 February 2011

  Louise rated and commented on this recipe

  

  Really excellent! Served with cream as suggested.

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• Andy

  27 February 2011

  Andy rated and commented on this recipe

  

  easy to make and YUM ! my daughter made it for a trip to friends. everyone liked it. will do again.

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• Fortun

  28 February 2011

  Fortun rated and commented on this recipe

  

  I used this recipe and found it far too sweet, which was improved by adding some cream. Next time i will half the sugar, because everything else about the recipe works.

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• kitchengardener

  02 March 2011

  kitchengardener rated and commented on this recipe

  

  this is absolutely divine, will be made again and again

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• Liezel

  05 March 2011

  Liezel rated and commented on this recipe

  

  I love this recipe, but I could not taste the vanilla. No difference between this and the standard lemon pudding from the site that I have been making for ages.

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• goodfood

  05 March 2011

  goodfood commented on this recipe

  this is one of the best lemon puddle puddings i've ever made. I took it out of the oven after 40 minutes and it was cooked to perfection, and i left out the vanilla. Everyone loved it!

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• golfbones

  05 March 2011

  golfbones commented on this recipe

  It was scrummy. However the sauce was more like lemon custard and I couldn't make out what size dish to use and think my dish was to big. Please help:)

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• Melanie

  08 March 2011

  Melanie rated and commented on this recipe

  

  Completely delicious! Mmmmmmmmmmmmmmmmmmmmmm!

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• kiisu

  10 March 2011

  kiisu rated and commented on this recipe

  

  Amazing!

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• golfbones

  11 March 2011

  golfbones commented on this recipe

  It was delicious but the sauce like lemon custard. I would like to know the size of the dish as a souffle dish doesn't mean much to me. I will definitely make it again.

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• same965

  14 March 2011

  same965 rated and commented on this recipe

  

  The taste was too sweet for me, anyway delicious. The top was too thin and because of the thick curd it didn't look nice.

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• Lena

  15 March 2011

  Lena commented on this recipe

  What is the appropriate size/volume of the baking dish for this recipe?

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• Caryl

  18 March 2011

  Caryl rated and commented on this recipe

  

  This was a beautiful pudding and so tasty visited asked for a copy.Certainly one I will do again.

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• Byzance

  27 March 2011

  Byzance rated and commented on this recipe

  

  Yum... just like my Mum used to make, many years ago in New Zealand.

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• sjeffery25

  29 March 2011

  sjeffery25 rated and commented on this recipe

  

  Very good, an almost overpowering taste of lemon.

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• jordy

  05 April 2011

  jordy commented on this recipe

  really tasty with a nice texture

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http://www.bbcgoodfood.com/recipes/1144648/

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Ingredients

• 50g butter
• 200g golden caster sugar
• 1 lemon , zested
• 100ml lemon juice (include the juice from the zested lemon)
• 3 eggs , separated
• 50g plain flour , sifted
• 250ml milk
• 1 tsp vanilla extract
• icing sugar , for dusting
• double pouring cream , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Ingredients

• 50g butter
• 200g golden caster sugar
• 1 lemon , zested
• 100ml lemon juice (include the juice from the zested lemon)
• 3 eggs , separated
• 50g plain flour , sifted
• 250ml milk
• 1 tsp vanilla extract
• icing sugar , for dusting
• double pouring cream , to serve

PER SERVING

438 kcalories, protein 9.1g, carbohydrate 67.4g, fat 16.5 g, saturated fat 8.5g, fibre 0.4g, salt 0.46 g

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