Warm & Gooey Citrus Pudding

By thefood
January 16, 2012
33 Comments


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.
The Editors

Serves: 4-6
Prep time: 30 min
Cook time: 50 min

Ingredients

  • 5 tablespoons butter, softened note: 1 tablespoon shall be reserved for greasing the dish
  • 1 1/2 cups sugar (if your citrus is very sweet, use less sugar)
  • 1 1/2 tablespoons 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)
  • 1 dash icing sugar, for dusting (optional)

Directions

  1. Preheat oven to 350 degrees farenheit and grease 9"X9" oven safe dish. Set aside.
  2. 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.
  3. Add the flour and half and half alternatively until incorporated, then add the lemon juice until you have a smooth and silky batter.
  4. 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.
  5. Fold the lemon batter and egg whites together until just combined and pour into baking dish.
  6. 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!)
  7. Dust with icing sugar, and serve immedietely!

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Reviews (33) Questions (0)

33 Comments

nancy E. February 10, 2018
I had this last night with the ladies. I made it lime and it was just wonderful. Thank you for this recipe<br />
 
RB August 18, 2015
Made this thrice already! The first with oranges, then lemon and oranges, and then limes! A hit every time! Deceivingly light! :)<br />
 
dwayla February 16, 2015
Any thoughts on a lime version as a finish to a shrimp taco meal? The mango salsa has a big punch of sweetness already. <br /><br />I think I want margarita-styled rustic pudding.
 
PattyTatTat October 12, 2014
This is exactly like a Pennsylvania Dutch Recipe for Lemon Sponge Pie, which is baked in a pie crust. My favorite pie!
 
Amanda June 26, 2014
Can I sub cream/heavy cream for the half and half?
 
hana April 4, 2014
this tasted really good. Can i double up on the amount and put in a single dish? It was a bit thin when i first did the recipe. this time i need to feed a larger crowd.
 
Lessardi February 10, 2014
This is AMAZINGLY delicious.
 
tess December 1, 2013
I'm allergic to wheat so I used a gluten free-wheat free flour. it was delicious! my friend didn't have a mixer so I had to do everything by hand (arms!--what a workout). then dinner was delayed so it actually sat in the kitchen for an hour and it was still perfect!<br />
 
Doris December 1, 2013
My son is allergic to flour is there a substitution I could use ?
 
tess November 28, 2013
Thanks! Am going to dinner at a friends how so thought i could make it now and refrigerate instead of taking over her kitchen when i get there. a little worried that the egg whites won't stay firm that long. <br /><br />Happy Thanksgiving! I'm an interior designer too. <br />
 
Señora H. February 24, 2014
Hi there! Just wondering what the result of making in advance was? I want to make it for a dinner party tomorrow but also, want to make in advance and then just pop in the oven during the meal... Thanks!
 
tess November 28, 2013
can i make this ahead and bake it later while I'm having dinner? i want the warm gooey but would love to make in advance
 
Author Comment
thefood November 28, 2013
Hi Tess, <br />I usually make the mixture when I am prepping dinner and then have it in the oven while we eat dinner so it is ready right after, if that helps at all. <br />I haven't made it any further in advance than that though. <br /> <br />Enjoy! Alana
 
Heather November 24, 2013
I would love this dessert, but how could I get more juice at the bottom? By adding more half and half?
 
Author Comment
thefood November 28, 2013
Sorry for the late response on this one. <br />I'm not sure about making it more runny at the bottom, but I would assume that more half and half would be a good start! <br />You could also bake it a little bit less, that would help too! <br />Enjoy! Alana
 
Lindy B. July 14, 2013
Please ignore my ignorance, but What is half and half?
 
Author Comment
thefood July 14, 2013
Hi Lindy - half and half is store bought cream typically used for coffee. It's a mixture of half full cream, and half milk.
 
LE B. March 12, 2013
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!
 
laurenlocally March 3, 2013
Absolutely adored this! So easy, so yummy, perfectly giggly, and from a fellow Canadian no less.
 
Bevi February 20, 2013
Congrats!
 
Author Comment
thefood February 20, 2013
Thanks for the congrats & kind comments, folks! So flattered & excited to be chosen as a wildcard!
 
Helana B. February 20, 2013
This looks DELICIOUS!
 
Lucy M. February 20, 2013
Oh my, this does look good!
 
AntoniaJames February 20, 2013
Warm? Gooey? Citrus? Yes, I would say you have all the bases covered here, quite nicely. Congratulations! ;o)
 
Author Comment
thefood February 20, 2013
Thanks, from you that means a lot!