Classic Lemon Cottage Pudding

Ingredients

• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60g) unsalted butter, softened 1/4 cup (60g) unsalted butter, softened
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 1/2 cups (180g) all-purpose flour 1 1/2 cups (180g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon lemon zest 1 tablespoon lemon zest
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) fresh lemon juice 1/4 cup (60ml) fresh lemon juice
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• 1/2 cup (100g) granulated sugar (for the sauce) 1/2 cup (100g) granulated sugar (for the sauce)
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 57g, 40g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) square baking dish.
2. 2.
   In a large mixing bowl, cream together the sugar and softened butter until light and fluffy.
3. 3.
   Beat in the egg and vanilla extract until well combined.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing well after each addition.
6. 6.
   Pour the batter into the prepared baking dish and spread it evenly.
7. 7.
   In a small saucepan, combine the fresh lemon juice, boiling water, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
8. 8.
   Carefully pour the lemon sauce over the cake batter in the baking dish.
9. 9.
   Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.
11. 11.
    Serve warm, spooning the cake and sauce into individual dessert bowls.

Treat your ingredients with care...

• Lemon zest — Make sure to wash the lemons thoroughly before zesting to remove any wax or residue. Use a fine grater or a zester to obtain the zest, avoiding the bitter white pith.

Tips & Tricks

• For an extra burst of citrus flavor, add a tablespoon of lemon juice to the cake batter.
• Serve the pudding with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful twist.
• If you prefer a sweeter sauce, increase the amount of sugar in the lemon sauce to your liking.
• Make sure to pour the lemon sauce over the cake batter carefully to ensure even distribution.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Classic Lemon Cottage Pudding warm as a comforting dessert. Spoon the cake and sauce into individual dessert bowls and garnish with a sprinkle of powdered sugar or a twist of lemon zest for an elegant presentation.

Presentation advice

To enhance the presentation, serve the Classic Lemon Cottage Pudding in vintage-style dessert bowls or individual ramekins. Dust the top with a light sprinkle of powdered sugar and garnish with a fresh mint leaf or a thin lemon slice.