Centenary Lemon Pudding

Method

Serves about 4-5, with crème fraiche or ice cream on the side 

Preheat oven to 180c. 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 180c 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. 

Recipe from The Downstairs Cookbook: Recipes From A 1920s Household Cook by Margaret Powell.

Re-created by food and prop stylist, home economist, recipe writer and tester Frankie Unsworth (https://www.instagram.com/frankie_u/)

Ingredients

Prep time: 20 Minutes

Cook time: 40 Minutes

Serves: 5

  • 4 oz / 115g cake crumbs (sponge or madeira)

  • 3 egg yolks

  • 2 egg whites

  • 3 oz / 85g castor sugar

  • 1 gill / 142ml whole milk

  • 2 unwaxed lemons or oranges (I used lemons)

  • 1 tbsp heavy cream

  • For the elderflower and lemon drizzle

  • Juice of 2 lemons

  • 3 tbsp elderflower cordial

  • 2 tbsp golden caster sugar

  • Elderflower petals to garnish