Lemon pudding with a chunk missing and lemon sliced on top

Cardamom citrus self-saucing pudding

Name: Cardamom citrus self-saucing pudding
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 300g golden caster sugar; 3 lemons 1 sliced thinly, 2 zested and juiced; 100g salted butter softened; 3 eggs separated; 50g self-raising flour sifted; 150ml whole milk; 1 tsp vanilla extract; 300ml double cream; ½ tsp icing sugar plus extra for dusting; ¼ tsp ground cardamom plus extra to taste; 10g pistachios finely chopped; vanilla ice cream to serve (optional)

Nadine Brown

Published: January 10, 2023 at 5:06 PM

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Serves 8

Easy

Prep: 35 mins

Cook: 1 hr and 10 mins

A star rating of 5 out of 5.1 ratingRate

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Tuck into this cardamom and lemon self-saucing pudding, a light sponge on top with oozing lemon curd beneath. Serve warm with vanilla ice cream, if you like

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Make this cardamom and lemon self-saucing pudding with vanilla ice cream, then check out our sticky toffee pudding, lemon surprise pudding and more self-saucing pudding recipes.

Got a wooden chopping board that needs a good clean? Use some coarse salt and half a lemon to gently scrub, leave for a few minutes then rinse thoroughly and dry. The lemon helps to remove stains and get rid of any odours.

Ingredients

Nutrition

300g golden caster sugar
3 lemons

1 sliced thinly, 2 zested and juiced
100g salted butter

softened
3 eggs

separated
50g self-raising flour

sifted
150ml whole milk
1 tsp vanilla extract
300ml double cream
½ tsp icing sugar

plus extra for dusting
¼ tsp ground cardamom

plus extra to taste
10g pistachios

finely chopped
vanilla ice cream

to serve (optional)

Nutrition: per serving

kcal505
fat33.6g
saturates20.1g
carbs45g
sugars39.9g
fibre0.8g
protein4.8g
salt0.4g

Method

step 1

Stir 100g of the caster sugar into 100ml water in a large, wide pan. Bring to a boil over a medium heat and, once the sugar has dissolved, add the lemon slices in a single layer. Simmer for 20 mins over a low heat, turning occasionally, until the slices have softened and are somewhat translucent. Transfer to a wire rack set over a sheet of baking parchment to cool.
step 2

Heat the oven to 180C/160C fan/gas 4. Put the butter, lemon zest and remaining caster sugar in a large bowl and use an electric whisk to beat for 2-3 mins or until pale and fluffy.
step 3

Add the lemon juice, egg yolks, flour, milk, vanilla extract and half the cream to the bowl, and whisk briefly until a smooth batter forms. Whisk the egg whites in a clean bowl until firm but not stiff. Fold through the batter, using a large metal spoon or spatula, until just combined.
step 4

Butter a round baking dish (we used 20cm wide x 5cm deep) and pour in the mixture. Transfer to a deep baking tray. Carefully fill the tray with just-boiled water until it comes halfway up the side of the baking dish. Bake for 40-50 mins or until the top is golden brown and has a slight wobble – check after 40 mins so it doesn’t overbake. Remove from the oven and cool for 10 mins.
step 5

Whip the remaining cream with the icing sugar and cardamom until just holding firm – it should be very softly whipped. Add a pinch more cardamom to make it even more fragrant, if you like. To serve, dust the pudding with icing sugar and pile the whipped cream in the centre. Garnish with the lemon slices and chopped nuts. Serve with vanilla ice cream, if using.

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Nadine Brown

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