Ley Mill Lemon Pudding
A light lemon pudding with a fluffy bread crumb base, bright citrus flavor, perfect for a comforting dessert or afternoon treat for lemon lovers.
Ingredients
Instructions
- Set the oven to 350°F (175°C).
- Grease a pie dish.
- Soak the bread crumbs in the fresh milk for at least one hour.
- Transfer the soaked bread crumbs and milk mixture into the greased pie dish.
- Add the grated lemon rind, lemon juice, and the beaten white of the egg, stirring carefully to prevent curdling.
- Bake for 1 1/2 hours until set and lightly golden.
Tips & Substitutions
To enhance the lemon flavor, consider adding a pinch of lemon zest or a splash of vanilla extract to the mixture. If you don't have fresh bread crumbs, use store-bought ones or even crushed biscuits as a substitute. Ensure the milk is at room temperature for better absorption by the bread crumbs. A whisk is helpful to prevent lumps when combining the ingredients.
Serving Suggestions
Serve warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. This pudding pairs beautifully with fresh fruits like berries or a light citrus salad. For a delightful contrast, consider serving alongside Ham Pinwheels or a light salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pudding in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Avoid microwaving, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ley Mill Lemon Pudding contains roughly 278 calories, with 9g protein, 41g carbohydrates, and 8g fat. It is a good source of protein (19% of the Daily Value), iron (12% of the Daily Value), and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk?
Yes, you can substitute whole milk with almond milk or oat milk for a dairy-free version. However, the flavor and texture may vary slightly. If using a non-dairy milk, ensure it is unsweetened to maintain the pudding's balance.
How can I tell when the pudding is done?
The pudding is done when the center is set and the top is lightly golden. You can gently shake the pie dish; if it jiggles slightly but doesn't look wet, it is ready. An inserted knife should come out clean.
Can I make this pudding ahead of time?
Absolutely! You can prepare the pudding a day in advance and refrigerate it. Allow it to come to room temperature before serving, or reheat it gently in the oven. Just remember that the texture may change slightly after refrigeration.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).