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Lemon Biscuit Pudding

Sunday, November 21, 2021 2:01

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There are more than a few things that my family loves to eat, flavors that we find impossible to resist and favorite dishes.

We all LOVE Fish & Chips for instance. Its not something we would only ever rarely cook at home so when we go out to eat, even ensemble, every one of us will order Fish & Chips! Its a given.

And any time we try to break from tradition, we are hugely disappointed and wishing we had gotten the Fish & Chips! Its like a sickness with us. Must have Fish & Chips.

Other things we absolutely love are cabbage rolls, wieners in any way shape or form, mom’s homemade baked beans.

Then there is the pizza from my cousins restaurant, mom’s ham and pea soup, blueberry pie, savory pies, chicken wings, and absolutely anything made or flavored with lemon!

Yes, we have our firm favorites when it comes to what we like to eat.

This Lemon Biscuit Pudding is a real favorite and at the top of the list when it comes to easy lemon desserts.

Dessert was not something we had very often when we were children. Occasionally mom would make a lemon or an apple pie. Basically desserts were reserved for special occasions and holidays.

Lemon Biscuit Pudding was one of the rare exceptions. Quick and easy to make, and oh so delicious! It is a real comfort dessert.

It is not a pudding in the sense of the North American idea of a pudding. It is more like a British pudding.

Its basically lemon biscuits partially baked, and then topped with a lemon custard and baked again. Simple and lush.

I have downsized this recipe today to feed only two to three people, but will be happy to share the amounts for a larger recipe with anyone who asks.

Lemon! Biscuits! Custard! Count me in, especially if you serve it warm with lashings of cream spooned over top, or a scoop of vanilla ice cream!!

This might be simple, but the flavors are anything but simple. This is one very lush and delicious dessert! Simple ingredients done incredibly well.

WHAT YOU NEED TO MAKE LEMON BISCUIT PUDDING

Nothing extravagant, unless you consider lemon zest extravagant, and I guess there are times during the year when it might be considered so.

plain all purpose flour
granulated sugar
baking powder
vegetable shortening (or butter if you are so inclined)
salt
milk
finely grated lemon zest
whole milk
whipping cream
egg

So nothing fantastically outlandish. You will need the lemon zest of approximately 2 large lemons and not the juice.

The good news is your lemons will not go to waste. You can freeze them, or the juice. To freeze the lemons themselves, simply slice or halve and place into zip lock baggies.

They will keep for up to three months. and you can use them for anything cooked, or drinks.

To freeze the juice, squeeze and pour into ice cube trays. Freeze until solid and then pop out into a zip lock baggie and return to the freezer.

Most ice cube trays hold at the very least a teaspoon and at best a tablespoon. Once frozen you have premeasured lemon juice ready to use at a moments notice!

Just thaw and use as you would fresh lemon juice. Or if you are cooking with it (ie. sauces, etc.) just throw it in frozen. It will soon thaw out.

HOW TO MAKE LEMON BISCUIT PUDDING

You start by making a very simple biscuit dough. Just whisk the flour, baking powder, salt and some sugar together in a bowl.

Into this you drop some white vegetable shortening. If you want you can use butter instead. Its actually very good made with butter. (Just saying) Richer.

You will need to rub/cut the shortening/butter into the flour mixture until it resembles coarse bread crumbs. Stir in some lemon zest.

Some milk is stirred in and then the mixture it dropped into a buttered baking dish. Make sure your dough has a droppable consistency.

If you think it is too dry, add a bit more milk.

Some additional sugar is sprinkled over top before popping the dish into a hot oven, where it bakes until it is beginning to turn golden brown.

While it is baking, you will need to mix together the custard mixture. Its a simple mixture really.

Just measure everything for the custard into a small bowl and whisk it all together with a small wire whisk or a fork.

To measure the egg, I beat the whole egg together and then just weigh it (easiest) or simply pour in half of what you end up with. You could use just the yolk, but by beating it together you get a bit of each the yolk and the white.

Once the biscuits have browned a bit and risen, you remove them from the oven and turn the oven down to a moderate temperature.

You then pour the custard over top and return it to the oven where it needs to bake for a further 20 minutes or so.

It is done when the pudding is set, golden brown and a knife inserted in the center comes out clean. Easy peasy.

This is best spooned into bowls and served warm, with lashings of cream to pour over top or a with a scoop of vanilla ice cream placed on top of each serving.

You can also vary this by stirring some dried cranberries into the pudding mixture before you pour it over top of the hot biscuits.

Raisins are also very nice.

I love homey, comforting desserts like this. Grandmotherly. Home style. Nothing fancy, but incredibly satisfying.

I really hope that you will be inspired to want to try this out for yourself, and like I said, if you want to make it for a larger crowd, just let me know and I will give you the amounts to serve six people.

In the meantime, enjoy!

Lemon Biscuit Pudding

Yield: 2-3

Author: Marie Rayner

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Such a simple thing and yet incredibly delicious. You can add dried cranberries if you wish. Beautiful lemon flavors and delicious served warm with lashings of cream poured over top!

Ingredients

For the biscuits:

3/4 cup (105g) flour
1/8 tsp salt
1 1/2 tsp baking powder
1 TBS sugar plus 3/4 tsp to sprinkle
2 TBS vegetable shortening
1/2 tsp finely grated lemon zest
1/4 cup (60ml) whole milk

For the pudding:

1/4 cup (60ml) whole milk
1/4 cup (60ml) whipping cream
1/2 TBS finely grated lemon zest
1/2 large free range egg (about 1 1/2 TBS or 25g)

Instructions

Preheat the oven to 450*F/230*C/ gas mark 7. Butter a small baking dish (1 quart) well.
In a medium bowl, whisk together the flour, baking powder, 1 TBS sugar, and salt. Drop in the shortening and cut it in until the mixture resembles coarse bread crumbs, using a pastry blender. Stir in the lemon zest and the milk. Drop by spoonsful into the baking dish. (About 4 equal sized dollops) Sprinkle evenly with the 3/4 tsp of sugar.
Bake for 8 to 10 minutes until golden brown.
Beat all of the pudding ingredients together in a bowl with a wire whisk until well combined.
Reduce the oven temperature to 350*F/180*C/ gas mark 4.
Pour the pudding over the hot biscuit mixture. Return to the oven and make for 18 to 20 minutes until the pudding is set ad a knife inserted in the center comes out clean.
Serve warm, spooned into bowls, with cream on the side for pouring over top. Vanilla Ice Cream is also good with this dessert.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

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Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://www.theenglishkitchen.co/2021/11/lemon-biscuit-pudding.html

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