Receta Lemon Syrup Pudding Recipe

by Tandy Sinclair

When I asked Alida which recipe she considers her favourite in her new recipe book Cook From The Heart she told me that she had three favourites. These are her recipes for gnocchi with Gorgonzola cream (page 77), cheese stuffed arancini (page 222) and this lemon syrup pudding (page 62). In preparation for reviewing the recipe book I wanted to make a recipe that would be good enough to be on the cover. Alida describes this recipe as ‘edible sunshine’ and she is not wrong. I made the lemon syrup pudding in the middle of summer but chose a coldish day so that we could enjoy it warm. We also enjoyed it the following day straight out of the fridge! Given that my readers come from many countries, and that a tablespoon measure is not the same in South Africa as it is in Australia, I prefer using grams and millilitres in my recipes. I have given the recipe here using my measurements. I also used half the water and sugar quantities for the syrup that Alida did. I had run out of fructose and that was all I had left in my container. However, it was more than enough. As I had used 1 lemon, which is the same as the recipe book, the result was a serious lemon taste! I loved that it came out of the oven with such a crispy top.

Lemon Syrup Pudding Recipe

Adapted from Cook From The Heart page 62

Ingredients:

for the pudding

• 30g butter, plus extra for greasing
• 200g caster sugar - I used fructose
• 40g maple syrup
• Juice and zest of 3 lemons
• 2 eggs
• 260g flour
• 10mls baking powder
• 250mls milk
• for the syrup
• 125mls water
• 105g sugar - I used fructose
• Juice and zest of 1 lemon
• 15g butter

Method:

for the pudding

Preheat the oven to 180° Celsius

Grease an oven proof dish with butter

Place the butter, sugar, syrup, lemon juice and zest into a bowl that can go into a microwave

Microwave on high for 2 minutes until everything has melted together

Cool for 5 minutes and then beat in the eggs

Sift the flour and baking powder together

Add the flour and the milk alternately to the butter and egg mixture, beating with each addition until the batter is smooth

Pour the batter into the oven proof dish and bake for 35 minutes

for the syrup

Place all of the ingredients into a saucepan

Bring to the boil and cook for 10 minutes, until slightly reduced

Once you take the pudding out of the oven, pour the syrup over it and leave to rest for 10 minutes before serving

2.2

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Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com

Disclaimer: I was sent the book to review by Penguin Books South Africa. This recipe forms part of the review that I will be doing and is published with permission. This disclaimer is in line with my blogging policy.

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About Tandy Sinclair

I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.