Delicious Lemon Pudding With Sponge Fingers And Cream
Where The Recipe Came From
I wanted to share with you a recipe that we have been making in our family for as long as I can remember. I think it probably came from an old 60's or 70's recipe supplement from one of the old UK women's magazines as I remember my Mum had the original that looked like it had been torn out of somewhere like that. My sister and I duly copied it down and make it whenever we feel we need something slightly indulgent! It is one of my favourite desserts and every time I serve it to people they can't resist having a second helping!
Beware, this is probably not a recipe for you if you are on a low fat or low calorie diet! However, as with most of these things where they are not the most healthy, it tastes great, so it's only fair to treat yourself to something like this occasionally or when you have guests round and you want to make something new. However, it does contain lots of lemons so I count that as at least one of my five a day!
So in order to make this yummy lemon dessert you will need:
A packet of Sponge Fingers aka Boudoir Biscuits or Lady Fingers
Half a jar of Lemon Curd
2 Heaped Tablespoons of Icing Sugar (optional)
A small pot of cream (or large if you prefer!)
If you can get hold of home made lemon curd, or even make it yourself then this will give it an even better taste. So many farm shops and the like sell home made lemon curd that it should be really easy to get hold of. Check out this lemon curd recipe if you want to try to make it yourself - the recipe is easy as you can just make it in the microwave.
The first thing that I must point out with this pudding recipe is in order for it to taste at it's best you should make it the night before you serve it. It may be difficult to resist eating it for 24 hours but it makes it so much better when the lemon mixture has soaked into the biscuits.
Also you need to note that it has got raw eggs in so the usual precautions should be taken with regard to eating these during pregnancy etc.
So, to start off with you need to separate the eggs so that you have the yolks and the whites in different containers. Then whisk up the egg whites until they are stiff.
In a separate container, mix the half jar of lemon curd with the two egg yolks. Grate the rind of the lemon and add this too, taking care not to get any bitter pith in the mixture. Sift the icing sugar into this mixture and stir it in (the icing sugar is optional, if you prefer a more tart lemon taste then you don't need to add it). Once these are mixed together, fold in the egg whites to get quite a light and fluffy mixture. Use this combined mixture to layer with the sponge fingers in a high sided dessert bowl. Put in one layer of sponge fingers and then cover this with the lemon curd mixture. Keep doing this until you have run out of mixture - hopefully you will have about 3 layers of the biscuits.
Leave this in the fridge overnight to allow the mixture to soak in and when you are ready to serve, whip up the cream and put a layer of cream on top of the pudding. You could also garnish with a slice of the lemon or two!