Monday, 5 May 2008

Lemon Pudding

I love this pudding - heck, I love pretty well all puddings - with its light, lively lemon flavour. You DO have to use soymilk for this. That is, you could use some other vegetarian "milk", such as rice or almond, but do not use dairy milk - the result will be a curdled mess. If you are sensitive to textures, or for a more formal presentation, be sure to strain out the lemon zest while the pudding is hot. This goes beautifully with berries, or really, any kind of fruit.

6 to 8 servings
15 minutes cook time plus 1 hour chill time

Lemon Pudding
6 tablespoons cornstarch or arrowroot
1 cup sugar
pinch of salt
the finely grated zest of 2 large lemons
1 litre soymilk
the juice of 2 large lemons

Mix the starch, sugar, salt and lemon zest in a microwavable dish or heavy bottomed pot. Slowly mix in the soymilk to make a smooth, lump-free mixture.

Cook the pudding over medium-low heat, stirring constantly until thickened. Or, if using the microwave, cook it on high for 2 or 3 minutes at a time, stirring well between each session, until thickened.

Once the pudding is thick, stir in the lemon juice, making sure it is well distributed throughout.

You may wish to strain out the bits of lemon zest, as they make the pudding less smooth. Chill the pudding until set.

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