I have the fondest memories of my Nan’s Lemon Delicious pudding. As kids we spent lots of holidays at my grandparents’ home at Tumut Plains in country NSW. It was my most favourite of all her desserts and once she knew how much I loved it, she would always make it when she knew I was coming. It was always paired with a main that she called ‘Old Faithful’ which was essentially a Tuna Mornay baked on a bed of brown rice and topped with rounds of sliced fresh tomato and grated cheese. In my mind they go together now. These days I love Lemon Delicious for the added benefit of being so cost efficient: the whole pudding costs around $3 to make and feeds 8. Enjoy finding the lemon sauce that pools in the bottom of the dish and serve with cream or icecream.
- 2 lemons
- 60 g butter
- 1 1/2 cups castor sugar
- 3 eggs, separated
- 3 tablespoons self-raising flour
- 1 1/2 cups milk
- Preheat oven to 180°C and butter a 1 litre oven proof basin or serving dish.
- Zest 1 of the lemons and juice both. In a food processor, cream butter with zest and sugar, then add egg yolks.
- Add flour and milk alternately to make a smooth batter. Scrape mixture from sides of processor bowl and blend in lemon juice. Transfer to a clean basin.
- Whisk egg whites until creamy and firm and fold gently into batter. Pour batter into prepared basin.
- Stand basin in a baking dish and pour in hot water to come halfway up sides of basin. Bake for 1 hour. Allow to cool a little before serving.
foodthatserves 
Definitely my favourite dessert (in sugar eating days), though I make the Jill Dupleix version that came in Delicious many years ago. I should have a go at making it with dextrose….
Would love to hear how that goes. I was thinking Stevia might also be an option with this one…
Definitely an option with a husband with recently diagnosed type 2 diabetes – hence I’ve discovered Stevia, and he think’s it’s great – loves it on his porridge especially. What an interesting plant. You’d wonder about its evolutionary history.