It's not known where the name for this pudding came from, but I think it's because of its golden yellow coloring. That's my story, and I'm sticking to it! It's a super easy recipe, with just 5 ingredients, but is one of my all time favorites because it's so moist, buttery, and lemony.
Equipment needed: electric mixer, kitchen scale (measuring in grams on a scale is more precise), a 2 -pint pudding basin, pot with lid.
INGREDIENTS (Pictured above in first photo)
Note: this is a small recipe, making about 4 to 5 servings
100g (4oz) butter
100g (4oz) sugar, super fine is best
100g (4oz) self-rising flour
2 eggs
a pinch of salt
INSTRUCTIONS
Grease pudding basin with butter.
Cream butter and sugar in an electric mixer. Add the lemon zest and eggs. Mix well.
Sieve together the flour and salt. Gently fold into the wet mixture.
Scoop into the bottom of your prepared pudding basin and cover with lid or with foil.
Place a heat-proof plate/saucer at the bottom of a pot. Place the covered mold on top of the plate. Carefully pour water around the at the basin in an empty pot. This is a light batter, so if you over fill the pot, the basin will tip and float and create an uneven pudding.
Cover pot and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer basin to a wire rack to cool, 15 minutes.
When ready to serve, remove the basin lid and invert the pudding onto a serving plate. You can serve with warm pouring custard, cream, whipped cream, or even ice cream. This is already so moist and flavorful, however, that you probably don't need the topping.
INGREDIENTS (Pictured above in first photo)
Note: this is a small recipe, making about 4 to 5 servings
100g (4oz) butter
100g (4oz) sugar, super fine is best
100g (4oz) self-rising flour
2 eggs
a pinch of salt
INSTRUCTIONS
Grease pudding basin with butter.
Cream butter and sugar in an electric mixer. Add the lemon zest and eggs. Mix well.
Sieve together the flour and salt. Gently fold into the wet mixture.
Scoop into the bottom of your prepared pudding basin and cover with lid or with foil.
Place a heat-proof plate/saucer at the bottom of a pot. Place the covered mold on top of the plate. Carefully pour water around the at the basin in an empty pot. This is a light batter, so if you over fill the pot, the basin will tip and float and create an uneven pudding.
Cover pot and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer basin to a wire rack to cool, 15 minutes.
When ready to serve, remove the basin lid and invert the pudding onto a serving plate. You can serve with warm pouring custard, cream, whipped cream, or even ice cream. This is already so moist and flavorful, however, that you probably don't need the topping.