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Lemon and saffron pudding

Spoon-soft and golden, with a bright lemon zing.
Saffron warmth and creamy double-cream richness in every bite.
Finish with a sugary top that crackles, then melts.

dessert ⏱ 75 min 410 kcal / portion 65.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Lemon and saffron pudding
v4 · rb0e705f985 20260727Z1751 ⅛ tsp saffron 511 ml whole milk 360 g caster sugar 6 pieces egg 1½ tbsp demerara sugar double cream to taste 🔥 preheat the oven to 160°C grind the saffron with a pestle and mortar 🌀 mix the saffron into milk to bloom 🌀 whisk the caster sugar with the egg yolks and half the milk 🌀 whisk in the melted butter, plain flour, sea salt, remaining milk, saffron milk, and lemon juice 🌀 whisk the egg whites to soft peaks 🌀 stir one third of the whites into the lemon mixture 🌀 gently fold in the remaining whites until just combined 🍽 pour the mixture into a 29 × 18 cm ovenproof dish and scatter the demerara sugar on top 🍳 pour boiling water into the tray to come halfway up the sides of the pudding dish 🔥 ⏱ 45 min bake until set and golden on top ⏳ ⏱ 5 min set aside 🍽 serve with plenty of double cream Lemon Saffron Pudding 🎉 40 g butter 60 g plain flour ⅛ tsp sea salt 3 pieces lemon 120 ml lemon juice half · 256 ml yolks remaining milk whole milk saffron milk white splits demerara sugar double cream
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Preparation steps

  1. preheat the oven to 160°C
  2. grind the saffron with a pestle and mortar
  3. mix the saffron into milk to bloom
  4. whisk the caster sugar with the egg yolks and half the milk
  5. whisk in the melted butter, plain flour, sea salt, remaining milk, saffron milk, and lemon juice
  6. whisk the egg whites to soft peaks
  7. stir one third of the whites into the lemon mixture
  8. gently fold in the remaining whites until just combined
  9. pour the mixture into a 29 × 18 cm ovenproof dish and scatter the demerara sugar on top
  10. pour boiling water into the tray to come halfway up the sides of the pudding dish
  11. bake for 45 minutes until set and golden on top
  12. set aside for 5 minutes
  13. serve with plenty of double cream

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