Lemon Malva Pudding
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/4 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup whole milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the Syrup
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1/4 cup water
- 1 tablespoon butter
Preparation
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch baking dish and set aside.
Step 2: Make the Pudding Batter
- In a large bowl, whisk together the flour, baking soda, salt, cornstarch, and sugar.
- In a separate bowl, beat the eggs and melted butter together until well combined.
- Add the milk, lemon zest, lemon juice, and vanilla extract to the egg mixture and stir until smooth.
- Gradually fold in the dry ingredients until the batter is well mixed.
Step 3: Pour the Batter into the Baking Dish
- Pour the batter into the prepared baking dish, spreading it out evenly.
Step 4: Add Boiling Water
- Pour the boiling water gently over the batter (do not stir). This will create a lovely sauce as the pudding bakes.
Step 5: Bake the Pudding
- Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 6: Make the Syrup
- While the pudding is baking, prepare the syrup by combining the sugar, lemon juice, water, and butter in a small saucepan over medium heat.
- Stir until the sugar is dissolved and the syrup is simmering. Once it begins to boil, remove from heat.
Step 7: Pour the Syrup Over the Pudding
- Once the pudding is out of the oven, immediately pour the warm lemon syrup over the top, making sure to cover the entire surface.
- Let the pudding soak in the syrup and rest for about 10 minutes before serving.
Step 8: Serve
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Tips for Success
- Soak Well: Let the syrup soak into the pudding for maximum flavor.
- Storage: Store leftovers in the refrigerator for up to 2-3 days. Reheat before serving.
- Adjust Sweetness: You can adjust the sweetness of the syrup depending on how sweet you want the dessert to be.
Variations
- Coconut Lemon Malva Pudding: Add 1/4 cup desiccated coconut to the batter for a tropical twist.
- Lemon & Lime Malva Pudding: Substitute half of the lemon juice with lime juice for a zesty combination.
- Blueberry Lemon Malva Pudding: Add a handful of fresh or frozen blueberries into the batter before baking for a fruity touch.
Why You’ll Love Lemon Malva Pudding
- Moist and Decadent: The perfect balance of lemon flavor and richness with a soft, moist texture.
- Sweet and Tangy: The citrusy lemon syrup adds a refreshing tang to the warm pudding.
- Comforting Dessert: Ideal for cozy nights or to impress at a dinner party.
Enjoy your delightful Lemon Malva Pudding! 🍋🍰
