Luscious Lemon Pudding and Blueberry Compote

Cooler Autumn evenings sometimes need a little spoonful of dessert to complete the meal. Well, that's what Wilbur tells me.  So to preserve marital harmony I have a few warming pudding recipes set aside for the occasional indulgence  – easy ingredients that deliver on flavour and simplicity.  This recipe is my variation of Katie Quinn Davies (“What Katie Ate”).

I confess I have an addiction to these sweet tart, purple blue little balls with their pert crown and crave that burst of juicy flavour when you bite into them.  So I recommend making the Blueberry Compote the day before if possible.  It is great to keep a little pot in the fridge ready to spoon over a Bircher muesli or yoghurt. It never goes astray, certainly not in my home.

Preparation and Cooking Times      

Compote:     5 minutes preparation.  15 – 30 minutes simmering.   Requires slight cooldown.

Pudding:    15 minutes preparation.  30 – 35 minutes baking.           

Ingredients         (you will need 3 lemons in total)

Blueberry Compote  

450 gram frozen blueberries.  

       TIP:  I find frozen ones are fine for compote.  Save the fresh berries to serve on the plate to enjoy later.

1 lemon – juice and the fine zest

1/3 cup Caster Sugar

¼ cup water

Lemon Pudding

3 eggs – separated

¼ teaspoon Cream of Tartar  (available in supermarkets near baking powder etc)

2 tablespoons Caster Sugar

1/3 cup Caster Sugar

1 cup (250 ml) Milk

2 tablespoons Thickened Cream

2 Lemons -  Juice and the fine zest

½ cup Self Raising Flour – sifted

Option:  a few fresh blueberries to add when serving.

Method – Blueberry Compote 

 I like to make this the day before but can also be made whilst the pudding is baking in the oven

Place compote ingredients in saucepan and slowly bring to boil. 

Reduce heat and simmer for approx. 15 minutes until mixture slightly thickens. Mash some berries but try to keep at least a third as whole berries.

Allow to cool slightly before pouring over dessert.

Can be stored in clean lidded jar in fridge.  Use within 1 week.

Method – Lemon Pudding

Preheat oven 180 o C.      Prepare and grease a 22 – 24 cm  pie dish that is about 5 cm deep.

Egg Whites:

Using a very clean bowl, whisk the egg whites until frothy. 

Add the Cream of Tartar and 2 tablespoons Caster Sugar and whisk again until smooth and glossy.

Egg Yolks:

Using a separate large bowl, beat the egg yolks and 1/3 cup Caster Sugar until thick and pale.

Beat in the milk, cream, lemon juice and zest.

Fold in the sifted flour gently starting with a few tablespoons then add the rest.

Gently fold one-third of the egg white meringue into the egg yolk batter.

When incorporated, add the remaining meringue and gently fold together.

Pour into a greased pie dish.

Bake for 30 – 35 minutes until golden and set.

Serve warm with the Blueberry Compote and your choice of ice-cream or cream.

                          Enjoy!    Colleen