Warm Whole Lemon and Almond Pudding

A recepie for my English readers

Warm Whole Lemon and Almond Pudding with Fresh Raspberries

Fills 2 x 450g/1lb loaf tins or 6 individual ringsServes 6
Ingredients 3 lemons4 whole eggs175g/6oz caster sugar¼tsp baking powder175g/6oz ground almondsFor the lemon syrup (optional)100ml/3½floz lemon juice100ml/3½floz stock syrup finely grated zest of ½ lemon1 vanilla pod, split50g/2oz caster sugarFor the raspberry coulis (optional)225g/8oz fresh raspberries (tinned can also be used)3-4tbsp/45-60ml stock syrup or 2-3tsp icing sugarFor the garnishescaster sugar, for rolling vanilla strips (optional)2-3tbsp ground caramel or icing sugar, for dusting and glazing (optional)10 raspberries per portion6-8 scrolls of clotted or whipped cream (optional)Introduction Lemons were introduced to Britain in the Middle Ages, and have since contributed to many of the most popular British puddings. Whole lemons appear in the famous Sussex pond pudding, for instance, which is suet pastry steamed around a lemon with lots of soft brown sugar. The dessert here also includes whole lemons, but in a puree form, with the zest, pith and segments all included. Cooking the citrus fruit until tender before blending means no flavour is lost, and this contributes great depth to the pudding’s finished flavour.I’m making the desserts in individual rings, but the mix can be split between two loaf tins for serving in thick slices. A few optional extras are listed to enhance the cake’s flavour, among them raspberries, lemon syrup, vanilla and a glazed caramel top on which to sit some clotted cream.You will need six 8 x 5cm/3½ x 1¾in individual metal rings, well buttered, and a baking tray topped with well-buttered parchment paper, or two 450g/1lb loaf tins, lined with buttered parchment paper (two tins will provide a deeper texture).Method 1. To cook the lemons, cover with cold water, bring to the simmer and cook for a minimum of 1 hour. Remove from the water, saving 100ml/3½floz of the liquor, and cut into quarters, allowing to drain well. Remove the pips and blitz with the saved liquor to a smooth, thick puree in a food processor or liquidizer. Push through a sieve and leave to cool.2. Pre-heat the oven to 180C/350F/Gas 4. Whisk the eggs and sugar together in an electric mixer to a thick sabayon (similar to lightly whipped cream). This may well take 6-8 minutes to achieve. While this is whisking, add the baking powder to the ground almonds, rubbing the mix between your thumb and forefinger to a smooth texture.3. Add the lemon puree to the sabayon, followed by the almonds. Whisk slowly for 1 minute. This will help take some air out of the mix, preventing it from souffleing in the oven.4. Spoon into the buttered moulds on a parchment-lined baking tray, filling each three-quarters full, or divide between the papered loaf tins. Place in the pre-heated oven and bake for 30-35 minutes (the loaves will need 45-50 minutes).5. Remove from the oven and leave to cool before removing the moulds. The sponges can now be kept in an airtight container for several days until needed. To re-heat, place individual puddings in a microwave for 20-30 seconds until warmed through.6. For the lemon syrup, bring all the ingredients to the boil and cook on a rapid simmer to a thick consistency. Remove the vanilla pod and use the syrup as it is, or strain through a sieve to remove the zest. Serve at room temperature.7. To make the raspberry coulis, liquidize the fruits with the syrup or sugar, then push through a sieve; the sauce is now ready to use.8. To make ‘vanilla sticks’ to use as a garnish (optional), rinse the split pod removed from the syrup. Press flat with a ruler before cutting with a sharp knife into extra fine strips. These can now be rolled in caster sugar and left to dry.9. To finish the dessert, it’s best to glaze the puddings on their flat base; this will also provide the perfect platform on which to sit the clotted/whipped cream. The ground caramel or icing sugar (the caramel giving an instant bitter-sweet flavour) can be sprinkled through a tea strainer or sieved on top of the puddings, before glazing with a gas gun or under a pre-heated grill. If using icing sugar for a crunchy top, three layers will be needed. Place each pudding in the centre of a plate. The raspberries can now be positioned in pairs at five spots around the dessert, spooning 2tsp of coulis, if using, on each. Drizzle the syrup around, if using (a squeezy bottle will make this job a lot easier), before finishing with a scroll of clotted cream or whipped cream, if using, on top of each dessert. The fine vanilla stick can now be placed on top of the cream. NoteThis is quite an extravagant dessert, but also quite an experience too. The raspberry coulis, lemon syrup, vanilla sticks, glazed caramel top and cream are all optional - just the raspberries or syrup being quite enough to accompany the dessert - but they all complement the lemon puddings so well that it would be a shame to leave them out.

Enjoy!!!