This lemon delicious pudding stands alone, baked in a Mud Australia Baker Oval or layered with lemon curd underneath. Serve with thick pouring cream when it is still warm from the oven for a positively euphoric experience!
Lemon pudding
9 eggs
450g caster sugar
6 lemons, juiced and zested
400g mascarpone
150ml milk
150g self-raising flour, sifted (GF: 150g gluten-free flour plus ¾ tsp baking powder)
Lemon Delicious Pudding
Preheat the oven to 150°C (300°F). Since this pudding will be baked in a water bath, choose a baking dish a little larger than your pudding dish, half fill it with water, and place it in the oven while it preheats.
If you have chosen to include a layer of lemon curd, prepare the curd first, spread it evenly across the base of the pudding dish, and set it aside.
For the pudding mixture, separate the eggs. Place the yolks in the bowl of an electric mixer fitted with the whisk attachment. Begin whisking on low speed, then add 200 g of caster sugar. Increase the speed to medium and continue whisking for about five minutes, until the yolks become thick and fluffy. While this is happening, whisk the lemon juice, lemon zest, mascarpone, and milk together in a separate bowl. This mixture should be set aside briefly—the acidity of the citrus thickens the mascarpone, which helps the pudding become lighter and fluffier when baked.
Once the yolks are glossy, transfer them to a large bowl. This base mixture is known as the sabayon. Clean and dry the mixer bowl, then add the egg whites. Whisk on medium speed until soft ribbons form. Gradually add the remaining caster sugar, a tablespoon at a time, until it is fully incorporated. Stop whisking before the whites form stiff peaks; they should remain softly whipped. Gently fold the mascarpone mixture into the sabayon using a whisk.
After sifting the flour once already, sift it again directly over the mascarpone mixture and fold it through. Next, fold in the whipped egg whites with a spatula, smoothing out any lumps. When the mixture is evenly combined, give two large folds from the bottom of the bowl to ensure nothing is left unmixed. Pour into the prepared pudding dish, with or without the lemon curd base, and place it immediately into the water bath. Bake at 150°C (300°F) for about 45 minutes, or until the centre is firm and springy to the touch. Remove carefully from the oven and serve straight away at the table.
Lemon curd (optional)
3 whole eggs
1 egg yolk
150g caster sugar
3 lemons, zested and juiced (150ml)
120g unsalted butter, softened
Lemon Curd
To make the curd, crack the eggs and yolk into a medium-sized heatproof bowl. Add the sugar and whisk for about one minute, until the mixture is pale and the sugar has dissolved. Add the lemon juice and zest and whisk again to combine. Place the bowl over a saucepan of barely simmering water and whisk every few minutes for around twenty minutes. The curd will start to cook at the edges first, so this gentle whisking keeps the temperature even and stops it from catching. Use the whisk to draw the cooked curd from the sides into the middle.
The curd is ready when it reaches 85°C (185°F) on a digital thermometer, or when it has thickened to the consistency of cream (this usually takes about 20 minutes). Remove the bowl from the heat and allow it to cool, whisking occasionally, until the temperature falls to 45°C (115°F) or until it feels just warm to the touch. At this stage, whisk in the butter a tablespoon at a time, making sure each addition is fully incorporated before adding the next. This process can also be done using a food processor or stick blender. Finally, press the curd through a fine sieve to remove any small lumps.
Store it in the refrigerator until required.
