Inspired by Felicity Cloake’s review of recipes for “self-saucing lemon pudding”
I thought it possible this type of pudding might work with gluten free flour as cake and pudding recipes seem to work reasonably well with direct substitution of flours. Of course, all gluten free flours are not created equal and I use the more expensive ones which have less rice and more expensive ingredients in their mix. I thought I’d try the Good Housekeeping recipe from 1966 which always worked well with conventional flour.
Lemon Layer Pudding
Oven temperature: fairly hot – 400F (Conv Bake 375F)
Buttered baking dish capacity 2 ¼ pints (the red Le Creuset)
Metal dish which will hold baking dish in a couple of inches of water.
Juice and grated rind of one lemon
2oz butter, softened
2 eggs, separated
½ pint milk
2oz self raising flour
The GH method involves creaming the butter and sugar but FC didn’t and mine didn’t cream properly because the butter was too cold but it worked anyway so I think this will work:
mix butter, sugar and lemon rind. Add egg yolks and mix in, then add lemon juice and milk, mixing before adding the flour. (Using GF flour I added ½ tsp baking powder) Whisk egg whites into stiff peaks and fold into mixture before pouring into buttered dish. Lower dish into hot water in metal dish and cook for 35 to 45 minutes until top is set and firm to the touch, but do not overcook because that will prevent custard layer separating out.
Note to self: The handheld KA whisk whisks egg whites to stiff peaks much faster than the mixer with bowl