Jane Rodmell’s Lemon Honeycomb Pudding recipe
This recipe, which Jane will be demonstrating at the Spring Cottage Life Show, also appears in our April issue—check out Jim Norton’s beautiful photo. I’m arguably a grown-up, but still, anything that separates itself into layers like this amazes and amuses me.
Lemon Honeycomb Pudding
I loved this pudding as a child; it’s delicious enough to serve to grown-ups too. As it sets, the custard separates into a lemon jelly layer, creamy custard in the middle, and a foamy layer that crinkles when you break into it with your spoon. Serve with a raspberry or strawberry coulis, fresh berries, or crisp ginger cookies.
3 eggs, separated
1/2 oz (15 g) pkg gelatin
1/2 cup sugar (125 ml)
Finely grated zest and juice of 2 lemons
6 tbsp 35% (whipping) cream (90 ml)
11/2 cups whole (3.2%) milk (375 ml)
1. In a large heat-proof bowl, beat together egg yolks, gelatin, sugar, zest, and cream.
2. In a saucepan, heat milk to simmering. Gradually whisk hot milk into egg mixture. Place bowl over a pan of simmering water and stir constantly while custard heats through and thickens to a creamy consistency. Remove from heat and stir in lemon juice.
3. In a large bowl, beat egg whites until stiff peaks form. Pour lemon custard through a strainer (to remove zest) and into egg whites; fold together. Pour
mixture into a 4-cup (1-L) jelly mould. Place in the refrigerator for a minimum of 3 hours. When pudding is firmly set, loosen edge with a knife and turn out onto a serving plate. Serves 6.