Easy and so delicious: lemon pudding

Lemon puddingMy parents came to dinner recently to discuss some plans for our apartment. As it was a last minute invitation, I needed something quick, easy and with a minimum of ingredients for dessert. So I turned to my trusted Fast, Fresh and Simple cookbook by Donna Hay where I found this lemon pudding. It already looked good on paper, but it turned out to be totally delicious! I will definitely make this again and again. Here’s how to make it:

Place 500 ml cream (single pouring cream) and 110 g sugar in a saucepan over a medium heat and bring to a simmer, stirring occasionally. Allow to simmer for 6 minutes or until the cream has reduced slightly (I usually don’t really have a clue when that is, also, I’m bad at simmering, I go from boiling to not boiling, to boiling again… that seemed to work too). Add 80 ml lemon juice (from about 4 lemons) and simmer for a further 2 minutes. Pour into cups, glasses or ramekins and refrigerate until set. If, like me, you have little time to allow them to set, you can soak 1 leave of gelatine in cold water for a few minutes, squeeze it very well and stir it into the hot creamy mixture before filling your cups.

Serve with fresh raspberries while listening to Lemonade by Alexandra Stan.

Use up left-over lemons in a light lemon drizzle cake, a lemon cake, a lemon and poppy seed loaf or a raspberry and lemon mess. You can use left-over cream in a bavarois, a mango and cardamom panna cotta or a basil panna cotta.

A family favourite: bread pudding

Bread puddingI really love this recipe and it’s a great way to use up any leftover and stale bread. I grew up on this and it’s one of the first desserts I learned how to make myself. It’s really easy, very delicious and it keeps very well too, so you can enjoy it all week! You can vary the fruit to your liking as well.

Preheat the oven to 180 C. Put 200 g sugar and 1/2 l milk in a bowl and heat for 3 min in the microwave. Meanwhile, tear up 300 g stale bread in another bowl (you can use white bread, brown bread, or a mix of whatever you have lying around – as you will soak it, it cannot be too fresh). Give the milk a stir to dissolve most of the sugar and pour it over the bread. Leave to soak for a few minutes while you cut 1 apple into small pieces. I usually add some dried prunes as well. If you have a pear, it works too and you can add candied peel if you prefer. Mush the bread mix with a fork until you get a thick consistency (you don’t have to be very precise). Add the diced fruit along with 50 g raisins, a pinch of cinnamon, a splash of rum and a bag of vanilla sugar (10 g – you could add the seeds of a vanilla pod or 1 tsp vanilla extract instead as well). Mix 5 eggs and pour into the bread mix as well. Give everything a good stir and pour in a 20 cm round spring form lined with baking paper. Put in the oven for 45 min or until a skewer inserted in the middle comes out clean.

You can eat this hot, with some vanilla ice, or cold (with or without custard). It’s very moist so it will easily keep for a week. Enjoy while listening to We Are Family by Sister Sledge.

Tip: make it gluten-free by replacing the bread by gluten-free bread.

Use up leftover raisins in rum-raisin cookies, carrot cake or an apricot and marzipan twist.