lemons

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Simple Lemon Puddings

I have been making these puddings for many many years and I can’t believe it’s taken me this long to share them with you. I think I know why. This is my go to recipe for all of those ‘it’s 8pm and all of a sudden I feel like dessert’ moments. But alas, moments like these are not conducive to food photography as there is no natural light, so that probably explains why it has taken me a long time to share this favourite with you.

No fancy cooking skills are needed for these luscious little lemon puddings. The ingredients are generally pantry staples and hopefully you have a lemon sitting in the fruit bowl.

My lemon trees are bursting with green fruit, hues of yellow slowly starting to appear. I am super excited that my favourite baking season, Autumn, is here at last. There will be lemons for days soon and hopefully these puddings can become a staple in your house, as they are in mine.

I have on more than one occasion, turned up to a friends house with a container full of ramekins filled with this pudding batter, all ready for baking in the oven and then eating on the lounge, with a dollop of cream and a hot cup of tea. Who needs a fancy restaurant when you can eat food like this on your friends couch?

This recipe is from Instant Entertaining, by Donna Hay.

Ingredients

  • 100 grams butter, softened
  • 3/4 cup castor sugar
  • 2 teaspoons finely grated lemon rind
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1/2 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/2 cup almond meal

Method

  • Preheat oven to 170 degrees celsius
  • Place the butter, sugar and rind in a bowl and using electric beaters, beat until light and creamy.
  • Add all the other ingredients and mix well.
  • Spoon into 4 lightly greased individual ovenproof dishes (approx 3/4 cup capacity).
  • Bake for 25 minutes or until golden and cooked when tested with a skewer.
  • Serve warm, dusted with icing sugar, with cream or ice cream.
/ emma@cookfasteatslow.com Leave a comment

Sticky Lemon Slice

When life gives you lemons, make a Lemon Tart. 

That might not be the version most people know, but it’s my favourite and I am sticking with it. 

It’s the dessert I cannot look past if it’s on a menu and the one I love to make for special occasions. 

But on an ordinary day, in the middle of an ordinary week, feeling a little unhinged by life and all it’s stuff, it’s not quite as simple to whip up a Lemon Tart.

Enter the Sticky Lemon Slice. It’s really a Lemon Tart in slice form. No fussing with pastry, no blind baking, just a few simple steps with a bowl, beaters and a spoon. 

I dare you to make it and eat it with your eyes closed and see if you agree?

Sticky Lemon Slice
A sticky lemon-curd like slice with a shortbread base.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 125 grams unsalted butter, softened
  2. 1/4 cup icing sugar mixture
  3. 1 1/4 cups plain flour
  4. 3 eggs
  5. 1 cup castor sugar
  6. 2 teaspoons grated lemon rind
  7. 1/2 cup lemon juice (approx 2 lemons)
  8. icing sugar to dust (optional)
Instructions
  1. Preheat oven to 180 degrees celsius (160 degrees fan forced)
  2. Grease and line a rectangular slice tin
  3. Cream butter and icing sugar mixture with electric beaters until smooth
  4. Stir in 1 cup of the plain flour.
  5. Press mixture over the base of the tin with your hands and palm until even and smooth
  6. Bake in oven for 15 minutes or until lightly golden
  7. Place eggs, castor sugar, 1/4 cup remaining flour, rind and lemon juice in a bowl and whisk with a hand whisk to combine
  8. Pour mixture over hot base and bake in oven for 20 minutes or until firm
  9. Cool in tin
  10. Dust with icing sugar and slice into pieces
Notes
  1. This slice will last for 3 days in an airtight container in the fridge.
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