Tangy lemon pudding with lemon meringue ice cream
Alison Coulling puts a stylish twist on a classic, winning over the judges in the search for Britain’s Best Pud
- Serves 4
- More effort
Nutrition per serving
- 2 eggs, plus one egg yolk
- zest and juice 3 lemons
- 375g caster sugar
- 85g butter
- 500g tub crème fraîche
- 2 meringues, crushed
- 100g butter, softened, plus extra for greasing
- 3 eggs, beaten
- 100g caster sugar
- 100g self-raising flour
- zest 1 lemon, plus 1 tbsp juice
For the lemon sauce, beat together the eggs and yolk with the zest and juice. Add the sugar and butter, then place the bowl over a pan of gently simmering water. Stir until the sauce is glossy and has thickened to coat the back of the spoon. Remove and leave to cool.
For the ice cream, churn the crème fraîche in an ice-cream machine until it is thick. Remove from the machine, then marble in 200ml of the cooled lemon sauce and fold through the meringue pieces. Transfer to the freezer for 3-4 hrs until frozen.
Heat oven to 200C/180C fan/gas 6. Butter 4 individual pudding moulds and line the bases with greaseproof paper. Beat the butter and sugar until pale and fluffy. Gently fold in the eggs and flour alternately, a little at a time, until combined, then add the zest and juice. Spoon into the moulds so that they are three-quarters full and bake for 20 mins until golden, risen and firm to the touch. Leave to cool slightly, then turn out. To serve, gently reheat the sauce, pour over the puddings and accompany with the ice cream.