Delicious Lemon Pudding With Sponge Fingers and Cream

Origin of This Family Recipe

I wanted to share with you a lovely lemon pudding recipe that we have been making in our family for as long as I can remember. I think it probably came from an old 1960s or '70s recipe supplement from one of the old UK women's magazines. I remember the original recipe my mum had, and it looked like it had been torn out of somewhere like that.

My sister and I duly copied down the recipe, and we 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. It is a really easy-to-make pudding that does not require any baking skills. All you need to do is some mixing.

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 fruits per day!

Ingredients

• 1 packet sponge fingers (e.g., Boudoir Biscuits or lady fingers)
• 1/2 jar lemon curd
• 2 eggs
• 2 heaped tablespoons icing sugar (optional)
• 1 small pot of cream (or large if you prefer!)
• 1 lemon

Note About Lemon Curd

If you can get hold of homemade lemon curd, or even make it yourself, then this will give it an even better taste. So many farm shops and the like sell homemade lemon curd that it should be really easy to get hold of. Otherwise, you can just get a jar from a supermarket.

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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.

Method

Important Notes

• In order for this pudding to taste its 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.
• The recipe calls for raw eggs, so the usual precautions should be taken with regard to eating these during pregnancy, etc.

Instructions

1. 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. Test them by turning the bowl upside down to see if they fall out!
2. In a separate container, mix the 1/2 jar of lemon curd with the 2 egg yolks. Grate the rind of the lemon and add this too, taking care not to get any bitter pith in the mixture.
3. 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.
4. 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.
5. Leave this in the fridge overnight to allow the mixture to soak into the sponge fingers and when you are ready to serve this lovely lemon dessert, whip up the cream and put a layer of cream on top of the pudding.
6. To make it look really nice you could pipe on the cream. You could also garnish with a slice of the lemon or some preserved lemon pieces.