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Tangy lemon pudding with lemon meringue ice cream

Tangy lemon pudding with lemon meringue ice cream

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(3 ratings)

Prep: 30 mins Cook: 50 mins

Moderately easy

Serves 4
Alison Coulling puts a stylish twist on a classic, winning over the judges in the search for Britain's Best Pud

Nutrition and extra info

  • Freeze ice cream only

Nutrition per serving

  • kcalories1528
  • fat98g
  • saturates59g
  • carbs154g
  • sugars135g
  • fibre1g
  • protein16g
  • salt1.17g
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Ingredients

For the lemon sauce

  • 2 eggs, plus one egg yolk

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest and juice 3 lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 375g caster sugar
  • 85g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the ice cream

  • 500g tub crème fraîche
  • 2 meringue, crushed

For the puddings

  • 100g butter, softened, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 eggs, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g caster sugar
  • 100g self-raising flour
  • zest 1 lemon, plus 1 tbsp juice

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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Method

  1. For the lemon sauce, beat together the eggs and yolk with the zest and juice. Add the sugar and butter, then place the bowl over a pan of gently simmering water. Stir until the sauce is glossy and has thickened to coat the back of the spoon. Remove and leave to cool.

  2. For the ice cream, churn the crème fraîche in an ice-cream machine until it is thick. Remove from the machine, then marble in 200ml of the cooled lemon sauce and fold through the meringue pieces. Transfer to the freezer for 3-4 hrs until frozen.

  3. Heat oven to 200C/180C fan/gas 6. Butter 4 individual pudding moulds and line the bases with greaseproof paper. Beat the butter and sugar until pale and fluffy. Gently fold in the eggs and flour alternately, a little at a time, until combined, then add the zest and juice. Spoon into the moulds so that they are three-quarters full and bake for 20 mins until golden, risen and firm to the touch. Leave to cool slightly, then turn out. To serve, gently reheat the sauce, pour over the puddings and accompany with the ice cream.

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Comments (3)

M2rps@btconnect.com's picture
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I used a third less sugar for the sauce. It takes a long time to thicken but did eventually become syrupy. If you keep the heat very low it won't scramble the eggs! Delicious!

annparsons's picture
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This was delicious. I didn't have time to make the ice-cream, so served them with custard. I thought that the lemon sauce would be far too sweet so reduced the amount of sugar to 160g which was just right and made a lovely tangy sauce. As with masterfox above, I found that the sauce was taking ages to thicken, so I put the sauce in the saucepan and heated gently. I then put the sauce through a chinoux to remove the few lumps of coagulated egg.

masterfox_86's picture
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Delicious sponge and ice cream, but wasn't too sure about the sauce, which I felt there was too much of and it didn't ever quite thicken enough either.

I made it the night before we had our guests and it turned out easily enough for me and on the whole was a very nice pudding, especially for anyone who loves lemon.

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