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Lemon pudding with blueberry compote
Lemon pudding with blueberry compote
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Elevate your baking skills with a luscious lemon pudding topped with fresh blueberry compote by Katie Quinn Davies.
Ingredients:
  • 3 eggs, separated
  • 150.00g caster sugar
  • 250ml milk
  • 40.40 gm thickened cream
  • Zest and juice of 2 lemons
  • 75g self-raising flour
  • 0.63 gm cream of tartar
  • Icing sugar, to serve
  • 450g frozen blueberries
  • Juice of 1 lemon
Instructions:
  • Preheat the oven to 180°C and generously grease a 24cm round pie dish with a 5cm depth.
  • Whisk together egg yolks and 1/3 cup (75g) caster sugar until thick and pale using electric beaters. Mix in milk, cream, lemon zest, lemon juice, then gently fold in the flour. In a separate bowl, whip egg whites with electric beaters until frothy. Add cream of tartar and extra 2 tablespoons caster sugar, then whip until smooth and glossy. Gently fold one-third of the meringue into the batter, followed by the rest. Pour the mixture into a pie dish and bake for 30-35 minutes until lightly golden and set.
  • In a saucepan over medium heat, simmer all the ingredients with 1/4 cup (60ml) water until the blueberries soften and the mixture thickens slightly, about 15 minutes.
  • Sprinkle the pudding with icing sugar and garnish with compote and whipped cream for a delightful presentation.

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