Luscious Lemon Pudding
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Luscious Lemon Pudding – a luscious and decadent dessert, that won $250,000 in Canada’s foodnetwork show called Recipe To Riches
Last year there was a new show on the Canadian foodnetwork channel. The show is called Recipe To Riches and it’s about ordinary people showcasing their favorite family recipes in front of some popular judges and they battle to have their recipe become a President Choice product to win $25,000 and ultimately win the grand price of $250,000.
Last year’s winner for the grand prize was this cute little old lady, 80 years old, who came on the show with this delicious luscious lemon pudding that won the hearts of the judges and everyone else. I was a bit surprised because I am not one for lemon desserts so I couldn’t really understand why a pudding like this could win over pulled pork. 🙂
I had to see what all the fuss was about. The interesting thing about this dessert was that the top 2/3 is supposed to be cake consistency and the bottom pudding. So I looked up the recipe and found it on the foodnetwork site. I read the ingredients and they’re basic ingredients, flour, sugar, eggs, butter and lemon. But then I read the quantities and began to worry, the recipe only calls for 3 tbsp of flour. I then read the comments to see if anyone has tried it and noticed that some people were concerned about the same thing, but those who have tried it, loved it.
So since I always love a challenge, I proceeded to make this luscious lemon pudding. Granted, I was a bit nervous as I was making it and wanted to follow the recipe exactly for the first time. So I did, the consistency of the pudding was pretty wet, and as I was pouring it in my ramekins I began to wonder if it would actually turn out to be cake consistency for the top 2/3 of it. But I baked it, anxiously checking the oven every few minutes to see what is happening.
The time came to take it out of the oven.
The lemon pudding looked delicious and it looked like there was cake consistency, but I was anxious to see the bottom of the pudding. I removed the ramekins from the water bath and let them cool for a bit then sprinkled some powdered sugar over them. When I finally tried it, it was exactly as it was supposed to be. To my amazement, the top 2/3 of the pudding was actually cake consistency and the bottom actual pudding. As far as taste, well I can understand why it is called luscious lemon pudding. It truly is luscious, but to be honest just a little bit sweet for me. So if I were to make this again I would cut down on the sugar and maybe add an extra tablespoon of flour to make up for the sugar.
But all in all it was worth it, I’m glad I tried this recipe.
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Luscious Lemon Pudding
Prep: 15 mins
Cook: 55 mins
Total: 1 hr 10 mins
Serves: 6
Ingredients
- 1 cup granulated sugar
- 3 tbsp all purpose flour
- 3 eggs separated
- 1/4 cup unsalted butter melted
- 1 tbsp finely grated lemon zest
- 1/2 cup fresh lemon juice
- 1 1/2 cups 2% milk
Instructions
- Preheat oven to 350F (180C).
- Butter 8-inch (2 L) square glass baking dish, or ramekins.
- In bowl, sift together sugar and flour; set aside.
- Place egg whites in bowl of stand mixer fitted with whisk attachment. Beat on high speed for 4 to 5 minutes or until stiff peaks form. Transfer whites to another bowl.
- Add egg yolks to same bowl and return to stand mixer. Using whisk attachment beat on medium-high speed until yolks are thick and lightened in colour. Reduce speed to medium and add butter, lemon zest and juice; beat for 1 more minute. With machine running on medium speed, alternately beat in flour/sugar mixture and milk, making 5 additions of flour and 4 of milk.
- Remove bowl from mixer. Fold in egg whites. Transfer to prepared baking dish. Place dish in large shallow roasting pan. Add hot water to half way up side of baking dish.
- Bake in centre of oven for 50 to 55 minutes. Cool for 5 minutes. Top two-thirds will be cake consistency and bottom third will be pudding consistency.
Recipe Notes
Recipe source www.foodnetwork.ca Original recipe yields 9 servings, but I baked it in 6 ramekins, so I have 6 servings.
Ann says
Absolutely delicious! I doubled the recipe, and so glad I did! It was a hit for Easter dinner! (I also used gluten free flour for a family member, with no change.) I will be making this again!
Pamela says
I am so glad you shared about using the gluten free flour bland with no changes. I absolutely love anything lemon and always have a lemon pudding. It’s been well over 10 years and I just cannot adjust to eating gluten free so I’m always very glad to find things the only change is substituting the gf flour for the regular. I hope to make this all for me later this week. Even though Easter dinner is over for this year I’m going to keep this in mind for next year.
Cristine Canepa says
How many ounces are these ramikins?
Nicole Beaulieu says
6oz! Any size will work 🙂
K.D. Martel says
I have been making this receipe for over 20 years! I got if from a French cookbook, however, there is less sugar than this receipe (2/3rd of a cup) and half a cup of milk (which I have been using almond the past few years.)
Suzanne says
This has become a favorite dessert for family occasions since I discovered it, and I’m with you regarding the sweetness. I cut down on it as well. Recently , i began making a dark cherry/lemon juice puree to be used sparingly on top, instead of powdered sugar.
Juanita says
Oh yum! This sounds like my mother’s old lemon pudding cake recipe. I must get some fresh lemons and make it!
Steve Maskery says
If I’d simply read this recipe, I would have passed it by as too ordinary. Not special enough. I was looking for a lemon pudding with pizzazz.
But after reading the full article and some of the comments, I decided to give it a go.
I am so glad that I did, it is most very excellent. My guests thought so too. We demolished the lot between the three of us.
This recipe is going to be printed out, framed and hung on the wall.
Steve
PS Serve with chilled Limoncello
jo says
Thank you so much Steve, so glad you guys enjoyed it!
clay says
Its actually an old australian desert called lemon delicious. Unlike pavlova the aussies did invent this one.
jo says
Interesting.
Pamela says
Instead of serving with Limoncello, how about using some in the recipe itself. Now that sounds like an excellent experiment to try.
Jen says
I made this recipe today. It turned out delicious! My fiance is not a big dessert fan and he ate 2 ramekan servings in one sitting. The flavor is very similar to a lemon bar.
jo says
I’m so glad you liked it. It’s on of my faves. 🙂
Judy says
I’m planning on making this tomorrow.
Does it have to cool or can it be eaten hot or cold?
How are you Jo?
Mine is fine and had just lost a ton of weight which made it necessary for mum to buy her daughter some new trousers. Her old ones were falling off. I kid you not.
🙂
jo says
Hi Judy, I usually eat this cold, I like cold pudding. I”m doing good, getting back in the groove of things now with the new year.
Judy says
Isn’t it a bit like your magic cake?
jo says
I suppose, never thought about it, but this one tastes more like a pudding.
Judy says
Aah she says feeling like a fool. I’ve only got the hand mixer I’ve been using for over 30 years. I kid you not. They made things to last then.
Judy says
Why after the whites have been beaten do you move it to another bowl? Instead of of taking a clean bowl for the whites why not a clean bowl for the yolks?
jo says
Because it’s a stand mixer, if you have one of those hand held ones, then you can use as many clean bowls as you want. I only have the stand mixer. 🙂
Shumaila says
Looks intriguing! Would love to try the recipe just for the fact that it won $250000. Your pudding looks great!
jo says
Thank you.