Mum'S Lemon Pudding
A light and tangy lemon pudding with a delicate balance of sweetness and citrus flavor, perfect for dessert lovers seeking a comforting yet refreshing treat.
Ingredients
Instructions
- Cream the sugar and butter together until well blended.
- Add the flour, salt, grated lemon rind, lemon juice, well-beaten egg yolks, and milk. Mix thoroughly.
- Fold in stiffly beaten egg whites gently into the mixture.
- Pour the batter into a pudding dish.
- Bake in a slow oven at about 350°F (175°C) until browned, approximately 45 minutes.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until stiff peaks form before folding them into the mixture. If you're out of lemons, you can use bottled lemon juice or substitute with a splash of vinegar combined with water for a similar tang. Consider adding a pinch of nutmeg for extra flavor.
Serving Suggestions
Serve Mum's Lemon Pudding warm or chilled, garnished with a dollop of whipped cream or a sprinkle of powdered sugar for an elegant touch. It pairs beautifully with Icebox Cinnamon Muffins for a delightful brunch or afternoon snack. Fresh berries on the side can also enhance the citrus flavors.
Storage & Reheating
Leftover lemon pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 20-30 seconds or until warmed through. Avoid reheating the entire dish at once to prevent overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Mum'S Lemon Pudding contains roughly 191 calories, with 5g protein, 31g carbohydrates, and 5g fat. It is a good source of protein (10% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1244mg per serving (54% 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 in this recipe?
Yes, you can substitute whole milk with almond milk or oat milk for a dairy-free version. However, keep in mind that using non-dairy milk may slightly alter the texture and richness of the pudding.
What can I do if my pudding doesn't set properly?
If your pudding is still runny after baking, it may need more time in the oven. Ensure you've baked it until the top is golden brown and the edges are firm. If it still doesn't set, consider adding an extra tablespoon of flour next time.
Can I make this pudding ahead of time?
Absolutely! You can prepare the pudding a day in advance. Just bake it, let it cool, and refrigerate. It will taste even better the next day as the flavors meld together.
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).