Name: Tangy lemon pudding with lemon meringue ice cream
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: British
Ingredients: 2 eggs plus one egg yolk; zest and juice 3 lemons; 375g caster sugar; 85g butter; 500g tub crème fraîche; 2 meringues crushed; 100g butter softened, plus extra for greasing; 3 eggs beaten; 100g caster sugar; 100g self-raising flour; zest 1 lemon plus 1 tbsp juice

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Tangy lemon pudding with lemon meringue ice cream

Tangy lemon pudding with lemon meringue ice cream

Good Food team

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Serves 4

More effort

Prep: 30 mins

Cook: 50 mins

A star rating of 3.8 out of 5.4 ratingsRate

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

Freezable (Freeze ice cream only)

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Ingredients

Nutrition

Units:

MetricUS

For the lemon sauce

2 eggs

plus one egg yolk
zest and juice 3 lemons
375g caster sugar
85g butter

For the ice cream

500g tub crème fraîche
2 meringues

crushed

For the puddings

100g butter

softened, plus extra for greasing
3 eggs

beaten
100g caster sugar
100g self-raising flour
zest 1 lemon

plus 1 tbsp juice

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Nutrition: per serving

kcal1528
fat98g
saturates59g
carbs154g
sugars135g
fibre1g
protein16g
salt1.17g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, November 2010

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A star rating of 3.8 out of 5.4 ratings

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