English Lemon Pudding

Ingredients

• 180 g flour
• 70 g breadcrumbs
• 1 tsp salt
• 150 g cold butter
• 1 egg
• butter (for the pan)
• flour (for the pan)
• 120 g butter
• 120 g fine brown sugar
• 1 large untreated lemon
• 1 untreated lemon
• 120 g sugar
• 10 g cornstarch
• a pinch of salt
• 25 g butter

Instructions

1. 1.

   On a work surface mix flour, breadcrumbs and salt. Create a well in the center and spread butter pieces around the edge. Beat the egg into the well and cut everything into small crumbs with a large knife. Quickly knead into a smooth dough with your hands; add cold water if needed. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Butter the pudding pan thoroughly and dust with flour. Set aside about one quarter of the dough. Roll out the remaining dough on a floured surface thinly and line the pan, letting the edges overhang slightly.

3. 3.

   Cut butter into cubes. Place 70 g butter and 70 g sugar in the pan. Wash the lemon hot, dry and prick it several times with a needle; lay it in the pan. Spread the remaining sugar and butter on top. Roll out the rest of the dough, place as a lid over the filling, press down the hanging edges and seal well. Put the pan into a large pot. Pour enough hot water so that the pudding sits about 3 cm below the rim.

4. 4.

   Simmer in boiling water for about 3½ hours, topping up with hot water as needed.

5. 5.

   Wash the lemon hot, dry and grate the zest. Halve it and juice one half; cut the other half into thin pieces.

6. 6.

   In a pot mix 250 ml water with sugar, cornstarch and salt. Warm slowly while stirring until sugar dissolves completely. Increase heat and let the sauce simmer for a few minutes until thickened and creamy. Stir in lemon zest and juice. Remove from heat and fold in butter cubes.

7. 7.

   Remove pudding from the bain-marie, cool briefly, lift off the lid and transfer to a plate. Garnish with lemon pieces and pour sauce over it. Serve.