Warm & Gooey Citrus Pudding
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Author Notes: this recipe is a pucker-punching hit!
it can easily bake while you eat at your dinner party, as it is best served straight from the oven. the texture is like nothing else, as i have been known to dream about it's sticky, ooey, gooey, curd/cake combo.
you can use whatever citrus you have on hand, however lemon is the ultimate. i imagine that meyer lemon would be divine, however i would suggest you cut the sugar to suit their sweetness.
the sugar in this recipe can be adjusted to suit your citrus, or your tastes.
inspired by fussfreecooking.com, who in turn got the recipe from "good looking - the new essentials" by jill dupleix.
i've adapted this recipe by swapping lemon for just about any citrus you have on hand, and making the preparation process simpler to accomplish. i also replace milk with half and half and adjust the sugar based on the citrus i am using. lastly, ingredient amounts are modified to US standards (and some are increased, decreased to suit). - thefood
Food52 Review: WHO: thefood is an interior designer from Canada.
WHAT: A sunny, gorgeous pudding that whips up in no time.
HOW: Mix a batter, fold in egg whites, and bake. Top with powdered sugar.
WHY WE LOVE IT: The batter for this comes together in minutes, but the finished product exudes elegance, refinement. We love the fact that you can make this with whatever citrus you have on had -- or you're in the mood for. Plus, with it's layers of curd and custard, it's warm and gooey in all the right places.
- A&M
Serves 4-6
- 5 tablespoons butter, softened *note: 1 tablespoon shall be reserved for greasing the dish*
- 1-1.5 cup sugar (if your citrus is very sweet, use less sugar)
- 1-2 tablespoon lemon zest (however you can swap for any citrus - lime, grapefruit, orange, blood orange)
- 3 large eggs, separated
- 5 tablespoons all purpose flour
- 1 cup half and half
- 6 tablespoons lemon juice (swap for any citrus)
- icing sugar, for dusting (optional)
- Preheat oven to 350 degrees farenheit and grease 9"X9" oven safe dish. Set aside.
- In a large bowl (or bowl of electric mixer), using hand mixer, beat butter, sugar and lemon zest until pale and fluffy. Beat in egg yolks one at a time until incorporated.
- Add the flour and half and half alternatively until incorporated, then add the lemon juice until you have a smooth and silky batter.
- In a separate bowl, using hand mixer (or a whisk, if you are in need of an arm workout) beat egg whites until fluffy and glossy white, but stiff.
- Fold the lemon batter and egg whites together until just combined and pour into baking dish.
- Place your baking dish into a larger pan that is at least 1/2 the height of your dessert's dish and fill with hot (not boiling) water until it reaches 1/2 the way up your lemon dessert's dish. Note: I like to add the water once the dishes are already placed IN the oven, using a pitcher with a spout as i am not very adept at transferring delicate dessert batter surrounded by water into the oven from the counter without turning the delicate batter into inevitable soup. However if you are graceful and can, please do! Bake for 50 minutes, or until top of dessert is golden brown and cracking. the dessert will still seem giggly, but this is ok as there is a sinful layer of curd at the bottom that will make you swoon. The longer you cook it, the more cakey it will become (which is not necessarily a bad thing!)
- Dust with icing sugar, and serve immedietely!
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Citrus Recipe
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2 months ago LE BEC FIN
neat ideas here. you might also want to try first grinding together your sugar and zest in a mini food processor; i find that this technique draws out more of the citrus flavor. I think i might add chopped pecans to this; i love lemon and pecans together. thx for the inspiration!
3 months ago laurenlocally
Absolutely adored this! So easy, so yummy, perfectly giggly, and from a fellow Canadian no less.
3 months ago Bevi
Congrats!
3 months ago thefood
Thanks for the congrats & kind comments, folks! So flattered & excited to be chosen as a wildcard!
3 months ago Helana Brigman
This looks DELICIOUS!
3 months ago Lucy Mercer
Oh my, this does look good!
3 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Warm? Gooey? Citrus? Yes, I would say you have all the bases covered here, quite nicely. Congratulations! ;o)
3 months ago thefood
Thanks, from you that means a lot!
3 months ago lapadia
Congrats! Lemon comfort at its best!
3 months ago Kitchen Butterfly
Congratulations!
3 months ago thefood
Thank you!
3 months ago Kitchen Butterfly
Yum, it reminds me of the sponge-pudding cups. I like it very much - it would be wonderful with Meyers!
3 months ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations, this looks and sounds amazing. I will definitely be making this recipe. Love citrus!
4 months ago carbonarasuz
Susan is a recipe tester for Food52.
In step 3 Is half and half one of the ingredients? No quantity is listed for it.
4 months ago thefood
Hello Susan,
Sorry for the miss! I have edited the recipe to reflect the 1 cup of half and half required.
Happy cooking!
4 months ago carbonarasuz
Susan is a recipe tester for Food52.
Thank you! I made it today and it was delicious!
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
yummmmmmmmmmmmmm I vote for the gooey curd version for sure!