Sometimes I stumble across a hidden gem of a recipe when I am supposed to be hunting out something else. Thus it is with this recipe that I found in a nondescript Edwardian cook book¹.
There are several things that drew me to this recipe. Firstly, the name, which is curious, and after following the recipe, is also extremely accurate. Secondly, the ingredients list. It is incredibly short. Just three ingredients. Which I find rather exciting – the possibility of creating something out of practically nothing is great fun. Especially since, in this case, the recipe has been costed at 9d, nine old pence, less than a shilling for, what appears to be, pudding for four. More so if it is delicious. Which this is. But I’m getting ahead of myself.
This recipe so caught my attention, I don’t even remember what recipe I was searching for in the first place, so I was keen to read on and discover the secrets within. Alas, the fourth thing that drew me to this recipe is the confusing way it is written.
As can seen above, the instructions call for one to:
- Make pastry
- Put zest & juice in the pudding basin
- When basin is lined with pastry, add sugar.
- Seal a pastry lid on top.
This didn’t seem right at all: juice trapped between the basin and the pastry would steam in the heat of the oven and prevent the pastry from becoming crisp, surely? Why use puff pastry if you didn’t want it crisp? How can you seal the pastry and prevent the steam escaping if the thing making the steam (the lemon juice) isn’t inside? This last instruction was, for me, the key, or rather the ‘permission’ to break my number one rule with old recipes and NOT bake it as written in the first place, and put the zest and juice inside the pastry.
And it worked wonderfully. I baked my puddings in individual-sized metal pudding bowls, to shorten the cooking time.
And here’s how they turned out. Beautiful, golden pastry and a puffed and crispy lid. Inside, the lemon zest and juice combined with the sugar to make an incredibly zingy lemon syrup, which really packs a punch.
The heat from the oven creates steam from the lemon juice inside the pudding, which in turn helps fluff the puff pastry into soft, delicate layers. The contrast of flavours and textures is amazing.
But there’s more.
Because not all of my puddings turned out perfectly. Two of them sprung a leak during baking, as can be seen here (arranged upside down).
But here’s the thing: it’s not a disaster! The zest and juice still combined with the sugar to make a syrup, which, after the leak, coated the outsides of the pastry and made an amazing lemon caramel. Not all the liquid leaked out, so the insides still benefitted from steam, and puffed out fantastically. The photo at the top shows the insides of one of the ‘leaky’ puddings. These are also brilliant, as the lemon caramel hardens in the best traditions of creme brulee, and gives even more flavourful contrasts with the crisp pastry and soft interior. I might even like this variation more than the original. So if your puddings bake perfectly, or whether they spring a leak, it really is a win:win situation!
An extravagance: I used two blocks of puff pastry for just 4 puddings, because I wanted to use freshly-rolled pastry for the lids and the linings, in order to get the best ‘puff’ during baking. On reflection, this might have been unnecessary, as the basins do such a good job of ensuring the pastry puffs inwards whilst keeping the outsides smooth. Certainly, the lids were spectacular, so I’m going to recommend cutting lids from freshly-rolled pastry, and then re-roll the trimmings for the basin linings, which means you could probably get everything from a single block of puff pastry. I haven’t tested this, so I recommend having the second block of pastry on standby, just in case.
2 blocks puff pastry
4tbs caster sugar
butter for greasing
milk and caster sugar for glazing
- Butter your pudding bowls generously. If your puddings spring a leak, you want to ensure you can still get them out of the bowls.
- Roll out your pastry and cut 4 lids. Make sure the pastry is a little larger than the diameter of your pudding bowls, to ensure there is enough to make a firm seal.
- Cut pastry to line your pudding bowls. Make sure the pastry overhangs the bowls a lttle to make a firm seal. Re-roll the trimmings if necessary.
- Put the zest of half a lemon into each pastry-lined bowl.
- Put the juice of half a lemon into each pastry-lined bowl.
- Put 1tbs caster sugar into each pastry-lined bowl.
- Moisten the edges of the pastry lids and attach to the rim of the bowls by pressing down firmly.
- Chill the bowls in the fridge for at least 30 minutes to allow the pastry to relax and firm up.
- Preheat the oven to 200°C, 180°C Fan.
- Place the chilled bowls on a baking sheet and crimp the edges between finger and thumb.
- Brush the tops with milk and sprinkle with a little caster sugar.
- Bake for 20 minutes, then turn the baking tray around and bake for a further 10-15 minutes. NB Puff pastry takes a surprisingly long time to be properly cooked, so when in doubt, cook a little longer. You can also return them to the oven for extra browning when turned out. See below.
- Remove from the oven and turn out as follows.
- Ease a knife around the edge of the pastry to loosen it from the sides of the bowl.
- Gently test whether you can lift out an un-leaky pudding.
- If you suspect your pudding has leaked, turn your pudding out upside down.
- Depending on your pastry colour, you might want to return your puddings to the oven for some extra colouring. If your pudding has leaked, I would definitely recommend returning them to the oven (still upside down) to harden the lemon syrup/caramel mixture until glossy and brown.
- Serve with custard, cream or as they come.
¹ A little book of cookery by Dora Luck, 1905, Sands & Compy., London ; Edinburgh.
One thought on “Empty Pudding”
Here’s the book:
I may not be dedicated enough to read it 🙂