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Home Dish Upside down lemon, maple and vanilla pudding with lemon maple butter

Upside down lemon, maple and vanilla pudding with lemon maple butter

Name: How to cook Upside down lemon, maple and vanilla pudding with lemon maple butter - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 8 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Upside down lemon, maple and vanilla pudding with lemon maple butter

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Ingredient

Food ration :

Serves 8 servings

Cooking time :

1 hour 40 minutes

medium lemons, thinly sliced into 1/4 cm thick rounds, pips removed

165 ml

maple syrup

vanilla pod, halved lengthways, seed scraped and reserved with the pod

225 g

plain flour

2 tsp

baking powder

1/2 tsp

salt

225 g

unsalted butter, softened at room temperature, then cut into 2 cm cubes

large eggs, plus 1 yolk

225 g

light soft brown sugar

60 ml

whole milk

240 g

creme fraiche, to serve

Cooking instructions

* Step 1

Preheat the oven to 170ºC fan. Line a baking dish about 30 cm x 20 cm in size with a piece of baking parchment large enough to cover the base and sides, with enough overhang to fold over the pudding as well.

* Step 2

Place a large, non stick frying pan on a high heat and once very hot, chard a third of the lemon slices on both sides - about 1 - 2 minutes per side. Continue in this way with the rest.

* Step 3

Put 120 ml of maple syrup and the scraped out vanilla pod in the base of your prepared baking dish. Top with the charred lemon slices, spreading out of so they cover the entire base, overlapping in place.

* Step 4

Sift the flour, baking powder and salt, softened butter, eggs, vanilla seeds, brown sugar, milk and the remaining 3 tbsp maple syrup into the bowl of a stand mixer, with the whisk attachment in place. Mix on medium speed for 2 minutes until combined.

* Step 5

Spoon the mixture into a piping bag, snipping the base, and pipe the mixture evenly on top of the lemons in the baking dish (piping the mixture ensures the lemons don’t move around too much).

* Step 6

Gently smooth over the mixture with the back of the spoon or spatula. Fold over the excess baking parchment to cover, then wrap the dish tightly in foil.

* Step 7

Place the baking dish in a larger roasting tin (roughly 40 x 28 cm). Pour enough boiling water into the tin to come 3 cm up the sides (about 1 litre).

* Step 8

Bake for 70 minutes, or until a toothpick inserted into the centre comes out clean.

* Step 9

Remove the foil, unwrap the top of the pudding and lift out the baking dish from the water. Set aside for 5 - 10 minutes before carefully inverting the whole thing on to a platter, removing the parchment paper to expose the lemons.

* Step 10

Toward the last 10 minutes of cooking, make the lemon maple butter. Put the lemon juice and maple syrup into a small saucepan and bring to a simmer on a medium high heat. Cook for about 2 minutes, then turn the heat down to low and, when no longer simmering, gradually add the butter cubes a little at a time, whisking with each addition until incorporated. Don’t let the mixture boil at all - you should be left with an emulsified sauce. Remove from the heat.