CookEat Recipe
Whole-Lemon and Almond Pudding
A light almond pudding made with a whole boiled lemon and whipped egg whites, served warm or cold.
Method
Steps
Step 1
Gather the ingredients: 1 large unwaxed lemon, washed thoroughly; 170 g caster sugar; 170 g blanched sweet almonds; 6 eggs, separated; 5 ml rum; 10 g butter for the mould; Water for boiling and, if needed, soaking the lemon.
Step 2
Put the whole washed lemon in a saucepan, cover with water and simmer for about 2 hours until very tender, topping up with hot water as needed. Drain and cool enough to handle. Taste a small cooked piece of peel: if excessively bitter, put the cooked lemon in fresh cold water in the refrigerator for 30–60 minutes, changing the water and extending the soak as needed until the harsh bitterness has eased.
Step 3
Cut the cooked lemon open and remove the seeds. Press the flesh and soft peel through a sieve, working through the pulp and rind while discarding seeds and tough membranes. Do not use only the juice or zest. Grind the almonds very finely.
Step 4
Mix the sieved lemon with the sugar, ground almonds, six yolks and rum until smooth. Whisk the six whites to firm peaks and fold them in gently. For the cognac alternative, replace the 5 ml rum with 5 ml cognac; all other ingredients and steps stay the same.
Step 5
Heat the oven to 160°C and grease a roughly 1.2 litre pudding mould with the butter. Pour in the mixture, leaving room for expansion, and bake for about 40–55 minutes until set and at least 74°C in the centre. Rest briefly and unmould carefully. Serve warm, or cool promptly and refrigerate at 4°C or colder within 2 hours to serve cold. Keep refrigerated and eat within 2–3 days. The stated duration allows the normal boiling and warm service, not a prolonged bitterness-removing soak or a full chill.
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