Centenary Lemon Pudding
2 min read
To celebrate our 100-year anniversary, we asked Frankie to recreate one of the recipes from The Downstairs Cookbook: Recipes From A 1920s Household Cook by Margaret Powell. Read on to see how her lemon pudding turned out. Try it yourself!
Preparation Time: 20 Minutes
Cooking Time: 40 Minutes
Serves: 5
Ingredients:
- 115g/4oz cake crumbs, sponge or madeira
- 3 egg yolks
- 2 egg whites
- 85g/3oz caster sugar
- 142ml/1 gill whole milk
- 2 unwaxed lemons or oranges
- 1 tbsp heavy cream
- 2 lemons, juiced
- 3 tbsp elderflower cordial
- 2 tbsp golden caster sugar
- Elderflower petals, to garnish
Method:
- Preheat oven to 180°C. Cream the yolks of the eggs with the sugar, add the grated rind of the lemons or oranges, cake crumbs (I break them in not too finely so there’s a little texture still), milk and cream if using. In a separate bowl and with a clean whisk, whisk the whites to firm peaks, gently fold them into the other ingredients, pour into a buttered dish, and bake at 180°C or until the mixture is just set, which took about 20 minutes in my dish.
- While the pudding is baking, add the lemon juice, sugar, and cordial to a pan. Simmer until syrupy and sticky. Drizzle over the hot pudding and scatter with elderflower petals and extra lemon zest.
- Serve hot from the oven with crème fraîche or ice cream on the side.
Recipe from "The Downstairs Cookbook: Recipes From A 1920s Household Cook" by Margaret Powell.