Lemon Pudding with Blueberry Compote

A little lemon pudding to get you through the day... and night. Don't ask me how I know about that.



Lemon Pudding with Blueberry Compote
from Delicious
Serves 4

For the Lemon Pudding:
3 eggs, separated
75g caster sugar, plus extra 2 tablespoons
250ml milk
2 tablespoons thickened cream
Finely grated zest and juice of 2 lemons
75g self-raising flour, sifted
1/4 teaspoon cream of tartar
Cream, to serve

For the Blueberry Compote:
450g frozen blueberries
75g caster sugar
Juice of 1 lemon

Make the Lemon Pudding:

Preheat the oven to 180 degrees C and grease a 24cm (5cm-deep) round pie dish.

Beat the egg yolks and 75g caster sugar with electric beaters until thick and pale. Beat in the milk, cream, lemon zest and juice, then fold in the flour. 

In a clean bowl, whisk the egg whites with electric beaters until frothy. Add the cream of tartar and extra 2 tablespoons of caster sugar, then whisk until smooth and glossy. Fold one-third of the meringue into the batter to loosen, then fold in the remainder. Pour into pie dish and bake for 30-35 minutes until set and pale golden.

Make the Blueberry Compote:
Combine all the ingredients and 60ml water in a saucepan over medium heat. Bring to the boil, then cook for 15 minutes or until berries are softened and mixture is slightly thickened.

Serve the pudding with the compote and cream.