This pudding combines the tartness of winter lemons with the creamy texture of a classic dessert. When paired with a rich maple-butter sauce, the result is a delicious blend of sweet and tangy.

Like all our recipes, this dessert is free from gluten and other major allergens.

Ingredients

• 3 lemons, medium-sized, sliced into ¼cm rounds (you need 24 slices, remember to remove seeds)
• 165ml maple syrup
  
• 1 vanilla bean, split lengthwise, seeds scraped and kept with the bean
• 225g Well and Good Plain Flour
• 2 tsp baking powder
• 1/3 tsp salt
• 225g butter, unsalted, softened and cubed (2cm size)
• 3 large eggs and 1 additional egg yolk
• 225g light soft brown sugar
• 60ml whole milk
• 240g crème fraîche (for serving)

For the Lemon-Maple Butter:

• 50ml lemon juice
• 120ml MAPLE SYRUP
• 120g cold unsalted butter, chopped into 1½cm cubes

Method

1. Set your oven to 170°C (fan setting). Grease and line a 30cm x 20cm baking dish, ensuring it covers all sides with some extra sticking out so that the pudding can be covered.
2. Place a large, non-stick frying pan over high heat until very hot. In small batches, char the lemon slices on each side.
   
3. Combine 120ml of maple syrup and the scraped vanilla bean in your baking dish. Arrange the charred lemon slices on top, allowing some overlap.
4. In a mixer bowl fitted with a whisk attachment, sift together the flour, baking powder, and salt. Mix at medium speed until combined.
5. Introduce the butter, eggs, egg yolk, vanilla seeds, brown sugar, milk, and the remaining maple syrup. Mix on medium for 2 minutes. Don’t worry if the mixture looks slightly separated.
6. Transfer the mixture into a piping bag. Cut the tip and evenly distribute it over the lemon slices in the dish. This piping method ensures lemons stay in place. Level the top gently using a spoon. Fold over the parchment, then wrap the dish securely with foil.
7. Place this dish into a larger 40cm x 28cm roasting tin. Pour boiling water around it, ensuring the water is about 3cm up the sides of the pudding dish. Bake for roughly 70 minutes, checking doneness with a toothpick.
8. Once done, remove from oven, unwrap, and let it cool for 5 minutes. To present, invert onto a serving plate and peel away the parchment to reveal the caramelized lemons.
9. For the Lemon-Maple Butter: Around the last 10 minutes of baking, heat lemon juice and maple syrup in a saucepan until it simmers. Reduce the heat and slowly add butter cubes, whisking consistently to emulsify the mixture. Ensure it doesn’t boil.
10. Finish by drizzling one third of the lemon-maple butter over the pudding. Serve the pudding warm with the remaining lemon sauce and crème fraîche on the side.

Recipe credit: This recipe was originally created here – we revised using gluten free ingredients.