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

Golden pudding with caramelized lemon on top, soft and tender inside.
Maple-vanilla aroma, creamy crème fraîche richness, bright zest.
Serve warm for a sweet, buttery slice that begs for seconds.

dessert ⏱ 75 min 470 kcal / portion 94.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Upside-down lemon, maple and vanilla pudding with lemon-maple butter
v5 · rb0e705f985 20260727Z1751 3 pieces lemon 165 ml maple syrup 345 g unsalted butter 240 g crème fraîche 50 ml lemon juice 🔥 preheat oven to 170°C fan line a 30cm x 20cm baking dish with baking parchment 🍳 ⏱ 1-2 min char one-third of lemon slices on both sides add maple syrup to baking dish base 🔪 sift flour, baking powder and salt into a bowl 🌀 ⏱ 2 min mix softened butter, eggs and yolk, vanilla seeds, brown sugar and milk 🍽 snip piping bag and pipe pudding mixture evenly on top of lemons 🍽 smooth the top and cover with parchment and foil 🔥 ⏱ 70 min bake in roasting tin with water to 3cm up the sides until set ⏳ ⏱ 5 min rest pudding before inverting invert pudding onto a platter and remove parchment to expose lemons 🍳 ⏱ 2 min simmer lemon juice and maple syrup 🌀 whisk in cold butter cubes a little at a time until emulsified 🍳 drizzle one-third lemon-maple butter over the inverted pudding and serve warm 🍽 serve crème fraîche alongside Upside-Down Lemon Pudding 🍮 225 g plain flour 2 tsp baking powder 1 tsp salt 1 piece vanilla pod 3 pieces egg 1 piece egg yolk 225 g light soft brown sugar 60 ml whole milk 54 ml plain flour, baking powder, salt 225 g 111 ml 120 g
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Preparation steps

  1. preheat oven to 170°C fan
  2. line a 30cm x 20cm baking dish with baking parchment
  3. char one-third of lemon slices on both sides for 1–2 minutes per side
  4. add maple syrup to baking dish base
  5. sift flour, baking powder and salt into a bowl
  6. mix softened butter, eggs and yolk, vanilla seeds, brown sugar and milk for 2 minutes
  7. snip piping bag and pipe pudding mixture evenly on top of lemons
  8. smooth the top and cover with parchment and foil
  9. bake in roasting tin with water to 3cm up the sides for 70 minutes until set
  10. rest pudding for 5 minutes before inverting
  11. invert pudding onto a platter and remove parchment to expose lemons
  12. simmer lemon juice and maple syrup for about 2 minutes
  13. whisk in cold butter cubes a little at a time until emulsified
  14. drizzle one-third lemon-maple butter over the inverted pudding and serve warm
  15. serve crème fraîche alongside

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