Dessert

Rug up tonight with this brûléed lemon, lime and bitters self-saucing pudding

Name: Bruleed lemon, lime and bitters self-saucing pudding
Yield: 4
Ingredients: 250ml milk; 2 eggs; 100g unsalted butter, melted; Finely grated zest plus juice of 2 lemons; Finely grated zest plus juice of 2 limes; 150g self-raising flour; 1 tsp vanilla bean paste; 150g caster sugar; 30.00 ml custard powder, sifted; 110g caster sugar; 1 tsp Angostura Bitters; Double cream, to serve

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https://healthimprovements.info/recipes/bruleed-lemon-lime-bitters-self-saucing-pudding/ujuw925a — Bruleed lemon, lime and bitters self-saucing pudding

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by Dominic Smith

Jul 26, 2019

Tangy, spongey and delightful.

1 cup (250ml) milk
2 eggs
100g unsalted butter, melted
Finely grated zest plus juice of 2 lemons
Finely grated zest plus juice of 2 limes
1 cup (150g) self-raising flour, sifted
1 tsp vanilla bean paste
2/3 cup (150g) caster sugar, plus extra 2 heaped tbs
1 1/2 tbs custard powder, sifted
1/2 cup (110g) raw caster sugar
1 tsp Angostura Bitters
Double cream, to serve

Method

1.

Preheat oven to 200°C. Grease a 23cm x 13cm x 6.5cm, 5-cup (1.25L) oval baking dish. Place the milk, eggs, butter and lemon and lime zest in a large bowl and whisk to combine. Stir in flour, vanilla and caster sugar until smooth and combined. Pour batter into prepared dish.
2.

Place the custard powder and raw caster sugar in a small bowl and stir to combine. Evenly scatter over batter.
3.

Place lemon and lime juice, bitters and 1 1/4 cups (310ml) boiling water in a heatproof jug and stir to combine. Carefully pour over the back of a large spoon over pudding mixture. Bake for 35-40 minutes or until golden and firm to the touch. Remove from oven and immediately scatter over extra caster sugar. Using a kitchen blowtorch, caramelise sugar until golden.
4.

Place pudding onto a large heatproof platter and serve with double cream.