Lemon Delicious pudding with Rhubarb Blackberry Compote
Lemon delicious is an old school family favourite that’s light and spongy on the top, while the underneath turns into a bright, lemony sauce. It’s perfect with just a dollop of whipped cream, but we especially love it with this punchy fruit compote.
Preheat the oven to 160°C fan bake. Lightly grease a 1L baking dish with a little butter and place it into a roasting pan. Boil a full kettle of water.
In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, then add the lemon zest. In a separate bowl, whisk the egg whites until thick.
Fold the flour through the yolk mixture, then add the lemon juice and milk. Gently fold through the egg whites until just combined, then pour the mixture into your prepared baking dish.
Pour enough boiling water into the roasting pan to come up halfway around the sides of your baking dish. Transfer to the oven and bake for 30 - 35 minutes, until golden and puffy.
Rhubarb Blackberry Compote: in this lovely compote, rhubarb and Maungatapere blackberries are highlighted with a touch of Fruney’s sweet and tart passionfruit honey. Perfect served warm with our pud, or with your morning porridge!
Preheat the oven 160°C.
Place the rhubarb and berries (no need to defrost) on a lipped baking tray. Sprinkle with the caster sugar and drizzle over the honey and ¼ cup water. Transfer to the oven and bake for 10-15 minutes, until the rhubarb is just tender. Serve warm or cold.
75g butter, softened
¾ cup caster sugar
3 eggs, separated
Zest and juice of 2 lemons
3 Tbsp self-raising flour
1 cup milk
For the Rhubarb Blackberry Compote:
1 bunch rhubarb, cut into chunks
200g Maungatapere frozen blackberries
2 Tbsp Fruney passionfruit honey
2 Tbsp caster sugar