A few weeks ago, I started a new job that involves making a dessert every day, which I absolutely love. Last week, I made a lemon delicious pudding one day and a pineapple delicious pudding the next. Both were a big hit! These are classic, easy recipes that require mainly pantry ingredients, and they’re quick, simple, and best of all, delicious.
Pineapple Delicious Pudding
- Start by sifting 1/4 cup of self-raising flour (or use plain flour with 1/2 tsp baking powder).
- Add 1/2 cup of castor sugar and set aside.
- Separate two large eggs and beat the egg whites until soft peaks form.
- In another bowl, stir the egg yolks with 1/2 cup of milk, zest and juice from a lemon or lime (lime pairs wonderfully with pineapple), and a 440g tin of crushed pineapple.
- Add the wet mixture to the flour mixture, stirring until well combined.
- Gently fold in the egg whites (it’s okay if some egg white remains unmixed).
- Grease a 26cm tin and place it inside another tin. Pour the mixture in.
- Add warm water (not boiling) around the tin, up to the rim.
- Bake in a preheated oven at 190°C (no fan) for 20 minutes, then lower the temperature to 160°C and bake for an additional 25 minutes.
Lemon Delicious Pudding
- For the lemon version, you will need the juice and rind of three lemons, 3 tablespoons (43g) of soft butter, 1 1/2 cups of milk, and 3 large eggs (separated).
- Cream the softened butter with 1 cup plus 2 tablespoons of sugar (white or castor).
- Add the egg yolks and a bit of milk, mixing well.
- Sift in 5 tablespoons of self-raising flour (or plain flour with 3/4 tsp of baking powder).
- Mix until smooth, then add the remaining milk, lemon rind, and juice of three lemons.
- Fold in the egg whites, leaving some unmixed egg white if necessary.
- Grease another tin, pour in the mixture, and place it in a larger tin. Add warm (not boiling) water around the tin up to the lip.
- Bake in a preheated oven at 190°C (no fan) for 20 minutes, then reduce the temperature to 150°C and bake for another 25 minutes.
Serving Suggestions: Once cool enough to chill, cover the puddings and refrigerate for at least a couple of hours. When ready to serve, cut into portions, top with cream, a dusting of icing sugar, and garnish with fresh fruit if desired.
You can also substitute gluten-free flour in these recipes, and swap lemons for limes for a lime delicious pudding.
Enjoy these sweet, custardy treats, and thanks for watching!