Luscious Lemon Pudding: the tasters raved!
28/3/16
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This exceedingly delicious lemony pudding started out as a cheesecake but for various reasons didn't work. The Blogger handed it over intact to the tasters who got terribly excited. They insisted the recipe be served as a pudding. So, here it is!
As a stand-alone pudding, it's sensational because it tastes so good. Though slightly lower in calories than other similar recipes, it is an indulgence.
But the recipe has some winning make-me qualities:
- it can be made in stages
- it's versatile -- serve it a big glass bowl or in individual glasses; with thin biscuits, or with crumble on the side
- it stretches easily to feed more people by adding extra cream or yoghurt
- a little more or less of cream or yoghurt is not a problem
- it's not just a load of cream and sugar; the cream cheese and whipping cream are lower in fat than normal and the yoghurt adds an element of healthiness
Cost: £5-6
Feeds: a crowd
Ingred:
1 recipe foolproof lemon curd without the ginger
200 gm 30% reduced fat cream cheese at room temperature
450 gm strained 0% fat plain yoghurt
1 pint whipping cream
Optional Crumble:
4 oz/110 gm plain flour, pref wholemeal (67 used spelt) or half flour/half ground almonds
3 oz/ 75 gm dried unsweetened coconut
2-3 oz/50- 75 gm soft brown sugar
1/4 tsp salt
2 oz/ 55 gm porridge oats or lower-gluten spelt flakes
2 oz / 55 gr cold cubed unsalted butter (or up to 4 oz/110gm for the young and healthy).
2 oz/55 gm chopped nuts
Method:
- Up to 3 days ahead, make the lemon curd; when cool, cover with clingfilm, pressing down on the curd to prevent a skin forming; refrigerate
- A day before serving -- whip cream cheese until light and fluffy
- Add strained yoghurt; whip again; refrigerate
- On Serving day -- whip the cream till fairly stiff; fold into the cream cheese/yoghurt mixture; pour half into the bottom of a deep dish
- Carefully ladle on about half the lemon curd in a thin layer
- Cover with the rest of the cream cheese/yoghurt/cream
- Drop big blobs of lemon curd on the surface; drag the tip of a toothpick or skewer through the blobs to make a pretty pattern
- Serve as is, or with crumble on the side
Crumble method:
- Mix flour, ground almonds if using, coconut, sugar, salt & oats; rub in butter until it is the size of peas; add nuts
- Spread in an even layer on two shallow baking trays lined with greaseproof paper
- Bake at 350f/180c/160-70fan/gas 4 20-30 mins or until nicely browned; check after 20 mins, it burns easily
- Cool in the pans before breaking up and decanting into a serving dish
For more indulgences & desserts
Nav Bar: Recipes I & II
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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