Maple, Meyer, and Muscovado Baked Pudding

February 20, 2011
0 Ratings
  • Serves 2
Author Notes

As I experimented making tuile with egg whites, chestnut flour and olive oil this morning, I had egg yolks leftover. Thanks to wssmom, to test her amazing martini recipe, I also had many Meyer's lemons on hand. So I thought I would use all these ingredients in a pudding as well. And while I am not happy enough with the olive oil tuile outcome yet, I am really delighted with this pudding experiment. My 3 m's, my musketeering trio of Meyer, maple and muscovado, weave together for quite the flavor medley. I have added Italian chestnut flour for just a touch of its unique flavor. An earlier version, where I tried more flour, resulted in dense muffins. Just the small amount of one tablespoon of flour works really well to make for a super moist pudding. If you don't have chestnut flour, then a different almost Indian pudding direction would be to use corn meal, which would add a grainy texture. This pudding is super easy to make and worth doubling the recipe. I hope you will try it out and let me know what you think. —Sagegreen

What You'll Need
  • 1/3 cup fresh Meyer's lemon juice
  • 3 egg yolks, farm fresh if possible
  • 1/3 cup packed light muscovado sugar (or substitute brown if necessary)
  • 3 teaspoons pure maple syrup
  • 1 tablespoon chestnut flour (or if you don't have, you could use corn meal for a major variation)
  • zest of a Meyer's lemon
  • light spray of olive oil
  • thick Greek yogurt flavored with maple and lemon zest for garnish
  • 2 tablespoons maple syrup, optional
  • 1 tablespoon Meyer's lemon juice, optional
  1. Wash the lemons, zest and squeeze juicet.
  2. Whisk the lemon juice with the egg yolks, muscovado sugar, and maple syrup together. Stir in the chestnut flour and Meyer zest.
  3. Lightly spray 2 small custard cups with olive oil. Pour the batter into the cups. Place these in a larger baking dish which you want to fill halfway with hot water. Have the level of water come up about midway to the height of the custard cups.
  4. Bake in a preheated 350 degree oven for about an hour. Let cool. Serve warm or chilled with a garnish of yogurt you sweeten with maple syrup and flavor with a bit of Meyer's lemon zest (about 1/3 cup of yogurt with 1 tsp. of maple and a pinch of zest is suggested).
  5. For an optional sauce heat maple syrup with half as much Meyer's lemon juice. Drizzle warm over the pudding.
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  • alyssalees
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14 Reviews

alyssalees February 24, 2011
this looks delicious...
Sagegreen February 24, 2011
Thanks, alyssalees. I love the flavors and texture of it.
chiocolat February 23, 2011
Three of my favorite flavors, I had to click!
I have a question about the chestnut flour. I bought some a while back and it tasted very "smoky" in a bad way. I love chestnuts and would love to try this with flour that doesn't taste like burned barbeque. Do you know any reputable sources? Thank you so much :)
Sagegreen February 23, 2011
Thanks. The Italian chestnut flour I found was from Dowd & Rogers at Whole Foods, which you do want to store in a cool place. I really like its sweet barbeque kind of flavor. Good luck.
Bevi February 21, 2011
This sounds delicious!
Sagegreen February 22, 2011
Thanks, Bevi. It was a fun process to put this together.
cheese1227 February 21, 2011
Very interesting combo. Tell me more about chestnut flour?
Sagegreen February 22, 2011
Thanks. You have to try this flour! It is not only gluten free, but what a flavor profile! The way semolina adds to the Italian budino pudding, and corn meal to Indian pudding this chestnut flour is truly unique. Of course the muscovado sugar is great, too.
Midge February 20, 2011
Wow, this sounds really tasty.
Sagegreen February 20, 2011
Thanks, Midge. It is kind of like a lemony Indian pudding, but I think better, quicker and easier.
testkitchenette February 20, 2011
Yes, please...that looks totally awesome!
Sagegreen February 20, 2011
Thanks, testkitchenette!
omarston February 20, 2011
This looks amazing
Sagegreen February 20, 2011
Thanks. It is amazingly good, I think!