LEMON PUDDING / LEMOENPOEDING

Lemon Pudding Cake
1/4 cup all-purpose flour
2 teaspoons cornstarch
1 1/4 cups sugar
5 tablespoons butter, softened
2 tablespoons grated zest and 1/2 cup juice from 4 lemons
5 large eggs, separated
1 1/4 cups whole milk, room temperature
2 quarts boiling water (I used 3 quarts since my roasting pan is extra-large)

adjust oven rack to lowest position and heat the oven to 325 degrees. Grease an 8-inch square baking dish. Whisk the flour and cornstarch in a bowl. With the electric mixer on medium-high speed, beat 1/2 cup sugar, butter and lemon zest until light and fluffy, about 2 minutes. 
Beat in yolks, one at a time, until incorporated. Reduce the speed to medium-low. Add flour mixture and mix until incorporated. Slowly add milk and lemon juice, mixing until just combined.

Using a clean bowl and the whisk attachment, beat egg whites on medium high speed until soft peaks form, about 2 minutes. With mixer running, slowly add remaining sugar until whites are firm and glossy, about 1 minute. 
Whisk one-third of the whites into the batter, then gently fold in remaining whites, one scoop at a time, until well combined.
Place a kitchen towel in the bottom of a roasting pan and arrange prepared baking dish on the towel. Spoon batter into the prepared dish.
 Carefully place the pan on the oven rack and pour boiling water into the pan until water reaches halfway up sides of baking dish. Bake until the surface is golden brown and edges are set (center should still be slightly wiggly), about 60 minutes. Transfer to a wire rack and let cool about 45 minutes. Serve. * adapted from Cook’s Country*Mels Kitchen café*  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/lemon-pudding.html

Lemoenpoeding
Maritza Ma
'n Effense variasie op die bekende Japie-se-gunsteling. Dié poeding het 'n fyn koeklagie bo-op en baie sous onder-in.
2 eiers, geskei
250 ml suiker
100 ml koekmeelblom
250 ml melk
180 ml lemoensap
15 ml fyn marmelade
Fyngerasperde skil van 1 lemoen
30 ml gesmelte botter of margarien

Voorverhit die oond tot 180 °C en smeer 'n oondbak van 20 cm met botter.
Klits die eiergele en suiker baie goed tot lig en dik.
Voeg die meel en melk by en roer tot gemeng.
Voeg die lemoensap, marmelade, skil en gesmelte botter of margarien by.
Klits die eierwitte tot stywe punte vorm en vou in.
Skep in die gesmeerde bak en plaas in die groter oondbak.
Vul met water tot driekwart vol.
Bak vir 45 minute tot goudbruin.
Laat effens afkoel en sit voor. Genoeg vir 4-6 mense*Lekker Resepte vir die Jongergeslag**29/6/13
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/lemon-pudding.html


LEMOENPOEDING
375 ml meelblom
125 ml suiker
10 ml bakpoeier
2 ml sout
125 ml melk
1 eier
125 ml botterGerasperde skil van 1 lemoen(het al die resep gemaak met n suurlemoen)
15 ml appelkooskonfyt
2 ml fyn gemmer

STROOP:
250 ml suiker
500 ml kookwater
10 ml mielieblom
15 ml botter
125 ml lemoensap(as jy suurlemoen gebruik, gebruik dan suurlemoensap)

METODE:
Room botter en suiker saam en roer appelkooskonfyt en lemoenskil(suurlemoenskil) daarby. Voeg die geklitse eier by, sif droëbestanddele daarby en maak aan met melk. Kook bestanddele van stroop 5 minute saam en gooi kokend in gesmeerde vuurvaste bakskottel. Skep lepelsvol deeg daarin en bak 45 minute by 190°C.
Uit my CALTEX RESEPTE-VERSAMELING BOEK
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/lemon-pudding.html