Jamie Oliver

Lovely lemon curdy pud

Pleasingly gooey and spongy

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Lovely lemon curdy pud

Serves 4
Cooks In55 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    371
    19%
  • Fat
    17.3g
    25%
  • Saturates
    9.6g
    48%
  • Protein
    8.3g
    18%
  • Carbs
    45.2g
    17%
  • Sugar
    35.1g
    39%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Happy Days with the Naked Chef
Recipe From

Happy Days with the Naked Chef

Nutrition per serving
  • Calories
    371
    19%
  • Fat
    17.3g
    25%
  • Saturates
    9.6g
    48%
  • Protein
    8.3g
    18%
  • Carbs
    45.2g
    17%
  • Sugar
    35.1g
    39%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 large free-range eggs , separated
  • 55 g self-raising flour
  • 285 ml milk
  • 55 g butter
  • 115 g sugar
  • 1 lemon , grated rind and juice of
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Method

This is really tasty and dead easy to make – my sister Anna loves it! It looks good cooked in a Pyrex dish, as it goes into layers as it cooks, with a sort of lemon curdy custard at the bottom and a spongy meringuey top. Mmmmmmm... very delicious!

Preheat the oven to 200ºC/400ºF/gas 6. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.

Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don't over-mix it; you don't want the air to come out of the egg whites. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.

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