Belvoir Lemon Pudding

Belvoir Lemon Pudding

This is the Constance Spry recipe that I referred to in my previous post about Chicken in calvados and cream. It is not difficult to make, though the meringue sauce needs to be made at the last minute. If you put the pudding on to steam before you sit down to eat, you can do the topping with just a short break after the main course, or while cheese is being served. The end result is worth the trouble: a light steamed pudding tasting intensely of lemon curd which contrasts with the sweet/sharp apple meringue.
Serves 6.

4 oz (120g) butter
4 oz (120g) caster sugar
2 yolks of egg
4oz (120g) fresh white breadcrumbs
grated rind and juice of 2 lemons
1/2 tsp baking-powder

Sauce
2 whites of egg
3 oz (90g) caster sugar
1 large dessert apple

Butter a pudding basin or Charlotte mould, and line the base with a circle of greaseproof paper. Cream the butter, add the sugar and beat thoroughly. Then add the yolks, crumbs, and rind and juice of the lemons. Lastly add the baking-powder. Turn into the prepared basin and cover securely with foil. Steam for 40 minutes.

Belvoir Lemon Pudding

Ten minutes before it is ready prepare the sauce. Heat the oven to 220°C/200°C Fan. Finely dice the apple (you could do this ahead). Whip the whites until to a stiff froth, add the sugar, whip for a minute or two, and fold in the diced apple. Spread this thickly in a circle on an ovenproof serving dish (choose a dish with a good rim). Dust with caster sugar and set in the oven until it is lightly browned (Connie Spry doesn’t give a timing, but mine took 12 minutes).

Turn out the steamed pudding onto the meringue. It is hard to do this neatly – as you can see in the photo above – but no one seems to care.

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