Lemon pudding with citrus dressed blueberries
Andrew Morrow, La Fontaine
INGREDIENTS
Lemon pudding
125g unsalted butter at room temperature
2½ cups caster sugar
pinch salt
6 tablespoons lemon zest
12 egg yolks
12 tablespoons plain flour
1 cup lemon juice
4 cups milk
16 eggwhites
blueberries, to serve
Citrus caramel
100g sugar
50ml water
100ml citrus juice
Note: this recipe makes ½ cup of caramel sauce.
METHOD
Preheat oven to 170°C, grease 2 large baking pans and cover with plastic wrap.
Place butter, sugar, salt and lemon zest in a bowl and beat with an electric mixer for five minutes or until creamy and pale.
Add yolks one at a time, followed by flour.
Stir in lemon juice and mix well. Add milk and beat until well combined. Mixture should be quite runny.
Whip eggwhites till firm peaks form and fold through cake mixture. Pour in prepared pans and place over a deeper dish of water to form a water bath.
Bake 35-40 minutes or until the centre of the pudding is set.
Remove from oven and set in the fridge overnight.
For the citrus caramel, combine sugar and water in a small pan and swirl until sugar is wet. Place over a medium heat and cook 15-20 minutes or until sugar goes a rich golden brown. Be careful not to burn sugar. Add citrus juice, stand back a little as it can spit. Turn off heat and stir until juice is smooth and clear.
Tip the pudding out onto a board and cut into 10cm squares.
Spoon caramel over blueberries and toss to coat evenly. Place a slice of pudding onto a plate and dress with blueberries and extra sauce.
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